Description

This vibrant salad combines crunchy candied pecans, creamy blue cheese, and crisp apples, all tossed in a tangy honey-mustard dressing for a refreshing summer dish.

Ingredients

Units Scale

6 oz romaine lettuce, chopped
1/4 cup dried cranberries
1/4 cup candied pecans
3 oz Castello Noble Blue Cheese, crumbled
1 whole apple, chopped into 1/2 inch cubes
4 tablespoons extra virgin olive oil
4 teaspoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

In a large bowl, combine the chopped romaine lettuce, dried cranberries, candied pecans, crumbled blue cheese, and chopped apple.
In a separate small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, kosher salt, and freshly ground black pepper until well combined and emulsified.
Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
Serve immediately as a refreshing main course or side dish.

Notes

For a heartier salad, add chopped chicken such as leftover rotisserie. The salad is best served immediately after dressing. Store any leftover dressing in an airtight container in the refrigerator for up to a week. Use a crisp apple variety like Granny Smith or Honeycrisp for the best texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12
Sodium: 280
Fat: 19
Carbohydrates: 18
Fiber: 3
Protein: 5
Cholesterol: 15