While looking for something to serve with chicken and dumplings, I found this salad from Racheal Ray. She served it with chicken and dumplings so I thought I'd give this recipe a try. It was very, very good - great for fall! While I didn't make her recipe for chicken and dumplings, I think this salad would also be good with other fall like meals - pork chops or roast, and roasted chicken come to mind, maybe even with turkey dinner at Thanksgiving.
ORCHARD SALAD
From: Racheal Ray
Serves: 4 to 6 servings
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens.
Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly.
Serve salad with a garnish of sliced sharp cheddar cheese.
ORCHARD SALAD
From: Racheal Ray
Serves: 4 to 6 servings
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens.
Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly.
Serve salad with a garnish of sliced sharp cheddar cheese.
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