Made this salad over Thanksgiving. It was fresh with lots of flavor. Try it out.
10 oz baby spinach
5 oz field greens mix
3 small gala apples or 2 medium, cored and thinly sliced
1 cup pecans, toasted
1/2 walnuts (opt)
4 oz blue cheese, crumbled (don't use the pre-crumbled stuff)
2 oz herb goat cheese (opt)
1/2 cup dried cranberries
12 oz bacon, cooked and crumbled (optional)
1/2 small red onion, sliced into thin strips (optional)
1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp pure maple syrup
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp brown sugar
If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
In a large salad bowl toss together spinach, apples, pecans, blue cheese, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.
For the dressing:
Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk) Make extra, its good.