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Apple-Pecan Salad with Cranberry Balsamic Vinaigrette

1:00 AM, Nov 26, 2012   |    comments
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Ingredients:

Salad:
8 cups mixed greens
1 apple, diced
1/2 cup celery, diced
1/2 cup red onion, sliced
2 oz. goat cheese, crumbled
2 oz. pecans, chopped

Cranberry Balsamic Vinaigrette:
1/4 cup fresh or frozen cranberries, thawed
1/2 cup balsamic vinegar
1 Tablespoon honey
1 tsp. Dijon mustard
1 cup olive oil
Salt and Pepper to taste

Directions:

Place salad greens in a large bowl, add apples, celery, onion, and cheese. Toss with vinaigrette and top with pecans.

To make the Cranberry Balsamic Vinaigrette, puree cranberries in food processor until smooth. Add vinegar, honey and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper.

Makes 4 servings

Presented by: Janet Seiber, Healthy Living Kitchen, UT Medical Center

Date Aired: November 26, 2012

Janet Seiber, Healthy Living Kitchen, UT Medical Center

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