I hope that everyone had an enjoyable Christmas, and a Happy New Year's coming up. Here's a quick and easy salad I made my family for Christmas, one night with roasted walnuts the other with almonds and both nights there was no salad left over. It's a great salad that goes well with any main dish, and I've had it several times as my main course with dinner (sometimes with chicken sprinkled in). I hope you enjoy, and be sure to check out the rest of our Weekday Supper recipes this week:
Monday - this walnut apple salad
Tuesday - The Not So Cheesy Kitchen - Lentil Soup
Wednesday - Shockingly Delicious - Black-Eyed Pea Quesadillas for New Year's Day Good Luck
Thursday - Cindy's Recipes and Writings - Chicken Barley Soup
Friday - girlichef - Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker}
Prep Time 10 minutes
Four Servings
Ingredients
1 medium serving bowl filled with Mixed Greens
2 handfuls of dried cranberries
2 handfuls of toasted walnuts
1 apple
1/4 cup goat cheese
3 tbsp olive oil
1 lemon
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
Steps
In a serving bowl, add the greens and cranberries. Chop the walnuts and cut the apple into cubes. Add to the salad bowl. Separate the goat cheese into small pieces and sprinkle over the salad.
In a small bowl, add the oil, powders, salt, pepper, mustard. Zest the lemon and squeeze the juice into the dressing bowl. Whisk until the oil and lemon have blended together. Drizzle the dressing over top the salad and toss it.
