Spring Side Salad
Spring salads are my favorite thing to eat. The combination of fruit and veggies makes a heavenly pairing you won't want to miss. Interchange the apples for strawberries or grapes is another delightful option. Pair this with a homemade vinaigrette and you'll never look back again.
Summertime food is welcome stick around all year 'round if you ask me!
What you'll need: Serves 4-6
5.5 oz 50/50 Salad blend (or your favorite greens)
3 oz package dried cranberries & candied walnuts
4 strips Prosciutto, fried crispy
1 large Honeycrisp apple, diced
1 red onion, diced
feta or bleu cheese
Maple Dijon Salad Vinaigrette
You could even add a 1 tsp strawberry jam to the dressing to compliment the fruit. Just shake until emulsified.
Another delicious salad dressing option is my Lemon Vinaigrette Dressing. It's light and tangy, perfect for a salad like this!
How to make it:
Mix up your dressing in a mason jar and set aside. Shake, shake, shake until it's fully emulsified.
Fry up the prosciutto in a skillet over medium heat until crispy on each side. Let cool on a plate with a paper towel, then chop into bits.
Dice the apple (or strawberries) into bite sized pieces. My favorite way to cut apples for a salad is into matchsticks. Cut thin slices down one side of the apple, one after another; repeat the other side. Stack up the layers and slice again into thin strips representing matchsticks.
Dice the red onion by cutting in half widthwise (if north to south was root to end, cut east to west across to maintain the circular shape when sliced). The strips will mimic the matchstick size of the apples.
Sprinkle on a handful of the cranberries and walnuts, then combine and fluff the salad together. Dress just before serving, then top with feta.
Enjoy!