Red leaf lettuce salad with apples, goat cheese, candied walnuts, & honey vinaigrette

My husband and I recently celebrated our 10 year anniversary by going to Charleston, SC. We had a wonderful time and had some of the best food we've ever eaten. The restaurants alone are worth the trip! There are so many we didn't even get to try...we'll just have to go back. Every meal I had included a delicious salad. One salad I had was served with honey vinaigrette, which was delicious and something I had never had but knew I wanted to make at home. This salad is inspired by some of the great salads I had on our trip. The apples, cranberries, candied walnuts and goat cheese are paired well with the honey vinaigrette. This really is a delicious salad! Goat cheese can be expensive but I find good deals at Trader Joe's and Costco. You can use feta if you don't have or like goat cheese, and I tried this as well, but I much prefer the goat cheese. The walnuts are very simple to make and totally worth the extra few minutes. This is a delicious salad-perfect for a casual weeknight meal or nice dinner party.

Red leaf lettuce salad with apples, goat cheese, candied walnuts, and honey vinaigrette

Recipe mine

S A L A D   I N G R E D I E N T S :

1 head red leaf lettuce

2 granny smith apples, sliced thin

1/2 cup dried cranberries, or more

Candied walnuts (recipe follows)

Goat cheese

D R E S S I N G  I N G R E D I E N T S :

1/2 cup honey 

1/2 cup oil (I used a mix of EVOO and safflower-you can also use canola or vegetable)

1/2 cup cider vinegar

2 Tbsp. dijon mustard

Juice of 2 lemons

1 tsp. salt

1/4 tsp. pepper

D I R E C T I O N S :

Combine ingredients in food processor or blender. Blend well.

Candied Walnuts

Adapted from this recipe

I N G R E D I E N T S : 

3 cups walnuts

3 Tbsp water

1/2 cup sugar

1 tsp. salt

D I R E C T I O N S :

Preheat the oven to 350. Butter a heavy large baking sheet. Combine sugar, water and salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil 2 minutes. Add walnuts and stir until walnuts are coated with mixture, about 1 minute. Transfer walnuts to prepared sheet, spreading evenly. Bake until walnuts are just beginning to brown, about 13 minutes. Transfer to a sheet of foil or waxed paper and quickly separate with a fork. Store in an airtight container up to 1 week.

Spinach apple salad with crispy almonds

One of my favorite types of recipes to try are salads, and I love signing up to bring the salad when we go to dinner at someone's house because I love a good salad with dinner, and it gives me a chance to try something new and creative. I saw this recipe recently and it looked really good, and like something I would like...because if you follow my blog, you might have caught on that I like spinach salads with fruit and tasty dressings ;)!

This recipe calls for gouda cheese, and I assume it's for the regular, unsmoked variety. However, the only brands of unsmoked gouda at my grocery store were ridiculously expensive for what I needed to spend on a salad, and the smoked gouda was much more reasonably priced. So, I took a chance on some smoked gouda and was pleasantly surprised! Before we ate dinner, one of my friends, as we were talking about the salad, said it sounded like the type of salad that would be great with crumbled bacon, and I agreed. So when we sat down to eat, we agreed that the smoked gouda did give it that hint of bacon flavor, and it was a good combination with the sweet apples and tart dressing. Either way, I don't think you can go wrong! Gouda is just good.

This recipe was really easy to make, and the almonds were worth the few minutes they took to prepare. I am not a huge cider vinegar fan, but the addition of it in the dressing was subtle and good, and sugar helped to sweeten it up. I didn't have any sesame seeds, so I omitted them and didn't feel like I was missing anything. This is a great salad to make!

Sorry for the lack of picture- if you want one, click on the link below to the source of the recipe!

Spinach apple salad with crispy almonds

from Pennies on a platter, (and originally adapted from Epicurious)

I N G R E D I E N T S :

1/4 cup minced onion

3 Tbsp apple cider vinegar

3 Tbsp white wine vinegar

2 Tbsp sesame seeds

1/4 tsp paprika

3 Tbsp sugar, divided

1/2 cup olive oil (I used half olive oil and half canola)

Salt and pepper, to taste

2 Tbsp butter

1/2 cup sliced almonds

1 bag (10 oz) baby spinach leaves

2 red-skinned apples, cored and sliced thin

1/2 lb Gouda cheese, sliced in small pieces

D I R E C T I O  N S :

In a small bowl, throughly mix together the onion, vinegars, sesame seeds and paprika. Stir in 2 Tbsp sugar. Gradually whisk in the olive oil, and then season to taste with salt and pepper (I always make dressings in my food processor so that they stay blended for longer).

Melt the butter in a large skillet over medium heat. Toss in the almonds and cook until they begin to brown, about 2 minutes, stirring frequently to avoid burning. Sprinkle the remaining 1 Tbsp sugar evenly over the almonds, and toss until the sugar melts and begins to turn golden, about 2 more minutes. Transfer toasted almonds to a plate to cool.

In a large bowl, combine the spinach leaves and sliced apples. Toss with just enough dressing to coat. Mix in the almonds and cheese. Serve the salad with the remaining dressing separately.

Note: Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.

Berry Poppy Seed Vinaigrette

I made this dressing last night and it is delicious! I love that this recipe will work with strawberries, raspberries, or blackberries. I made a strawberry vinaigrette out of it and just loved the flavor. This is a perfect summer dressing to go over spinach, strawberries, mandarin oranges, feta, pecans...whatever combination you choose! I don't think you can go wrong.

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites

I N G R E D I E N T S :
1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion (I left this out but think it would be good with or without)
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

D I R E C T I O N S :

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Southwestern Salad

This is a repost, but one I just had to share, especially now that I've got a picture. I've been enjoying this salad a lot for lunch lately, because right now it just seems like the perfect food for me. I love making a whole wheat cheese quesadilla to go along with it. This meal is delicious and healthy-protein from the black beans, lots of fresh veggies, a yummy, refreshing dressing (though if you dislike cilantro, you could substitute another southwestern or chipotle ranch for it), crunchy tortilla chips....mmmm. Just make this. If you like southwestern salads such as the quesadilla explosion salad from Chili's, you'll just love this one.

Southwestern Salad

source unknown

I N G R E D I E N T S :

for the southwestern vinaigrette:

1/3 cup chopped cilantro

1/2 cup lime juice (I didn't have quite enough juice-you probably need 4 large limes to get enough)

1/2 cup olive oil (I've been using safflower...you could use canola as well)

1/2 cup sour cream

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

for the salad:

1 head of romaine lettuce

5 plum tomatoes, chopped (you can really use any kind)

1 (15-ounce) can black beans, rinsed and drained

1 small red onion, finely chopped (I only used half of a red onion, and it seemed like plenty)

1 (8-ounce) package of shredded Mexican 4-cheese blend

1 (15-ounce) can whole kernel corn with red and green peppers, drained (or frozen corn)

1 (6-ounce) can sliced black olives, drained 

2 cups crushed tortilla chips

garnish-fresh cilantro leaves

*I think this is also delicious with some chopped avocado

D I R E C T I O N S :

Layer lettuce and the next 7 ingredients, and toss to combine. Garnish, if desired, and serve immediately with southwestern vinaigrette. If you are going to keep this salad on hand in the fridge for a few days, I think it's best to keep the ingredients in separate containers and combine right before eating, to maintain freshness. Also, I keep the dressing separate and add some just before eating to keep it from becoming soggy.

new salad I want to try...

Mmmm. This recipe popped up in my google reader and looks so good. You all know I love my berry salads with cheese in them! This is very similar to one I've made before but and looks like I real treat. I'll have to try it soon, but wanted to share it with you today.

Mandarin vinaigrette

This dressing is great over my summer salad or any spinach and fruit salad containing mandarin oranges. It's very simple to make.

I N G R E D I E N T S :

1/4 cup oil (I used safflower)

1/4 cup mandarin juice, reserved from canned or jarred mandarin oranges

1 Tbsp. white vinegar (raw cider vinegar would work as well)

Juice of 1/2 a lime

1 Tbsp. honey

1 tsp. dijon mustard

1/4 tsp. sea salt

1/4 tsp. freshly grated black pepper

D I R E C T I O N S :

Combine all ingredients and blend in blender or food processor. Toss over salad just prior to eating.

Raspberry poppy seed vinaigrette

This is a great dressing to top any fruit and spinach salad.

Raspberry poppyseed vinaigrette

I N G R E D I E N T S :

1/4 cup raspberry vinegar

1/4 cup XVOO
1 Tbsp. honey 

1 tsp. dijon mustard

1 tsp. poppyseeds

1/4 tsp. sea salt

1/4 tsp. freshly ground pepper

D I R E C T I O N S :

Combine all ingredients and blend in a blender.

homemade ranch dressing

I love ranch dressing, but I hate that the second ingredient in the popular packaged mix, salt being the first, is MSG. Yikes! In fact, the only herbs in the mix are dried onion and parsley. That's really not that healthy, is it?!?! I've tried various store brands of already made ranch as well, but for the most part, they all contain preservatives and chemicals, and many are expensive. I've wanted to make my own, but just never seemed to find the right recipe.

Until now. Enter Pioneer Woman! She has a great recipe in her cookbook, and I decided to try it out the other day. It contains a wonderful blend of herbs, and I just planted 10 different potted herbs for this summer, so I thought I would try them out in it. However, you could also use dried herbs (I used a few) and it would turn out just fine as well (just use about half the amount of dried herbs, because they are stronger). I was very happy with the results, but I knew my husband would be the final judge, so I was glad to see him go back for seconds on salad, just so he could have the dressing.

I did adapt her recipe slightly, so I'll type out her recipe and put my changes in italics.

Ranch Dressing
Adapted from The Pioneer Woman Cooks


I N G R E D I E N T S :

1/4 tsp. kosher salt (or 1/2 tsp. sea salt in my version)
1 garlic clove, chopped (I used a teeny clove so it would not be too overpowering)
1 cup real mayonnaise (I only used 1/4 cup and loved that it wasn't too mayonnaisey or thick)
1/2 cup sour cream
1/4 to 1/2 cup milk or buttermilk, depending on how thick you want the dressing (1/2 cup buttermilk*)
1/4 cup chopped flat-leaf parsley (I didn't have that much yet so I used a little fresh and about 1/8 cup dried)
1 Tbsp. chopped fresh chives (I used these but then went back and sprinkled some more dried chives in for extra flavor)
2 Tbsp. chopped fresh dill (I only had dried, so I went with between 1/2 and 1 Tbsp.)
1/2 tsp. distilled white vinegar
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper (I'm afraid of this stuff so I just used a teeny pinch)
1/4 tsp. paprika
1/2 tsp. black pepper
Dash of hot sauce (I didn't use any)


D I R E C T I O N S :
Here is a summery of PW's directions-they call for beginning by sprinkling the salt over the garlic, and then mashing them together with a fork to make a paste, then adding all the dressing ingredients in a bowl and stirring together gently, adjusting the seasonings as needed, and as she says "make the ranch dressing all yours-add in more of what you like. Chill the dressing for at least 2 hours before serving. Thin with milk if needed.
I simply placed all the ingredients in my food processor and blended, adjusting the seasoning as I desired, and then chilled until dinner time.


*I didn't have any buttermilk, so I made the following homemade subsitute, which I also found in PW's cookbook:
If you don't have any buttermilk, add 1 Tbsp. distilled white vinegar to just under 1 cup low-fat milk and stir together. (I used whole milk. I love how this is substitute is so mild and doesn't give a sour taste.)

Poppy seed dressing with honey and red wine vinegar

This is a new recipe I tried after enjoying it at a friend's house. What I love about it is that it doesn't have any refined sugar, but instead has honey. I like the combination of flavors, and it's great over a salad with fruit.

Poppy seed dressing
Adapted from a recipe found in Southern Living.


I N G R E D I E N T S :

3/4 cup oil (safflower oil is preferable over canola or vegetable)
1/3 cup honey (raw, local honey is best)
1/4 cup red wine vinegar
2 Tbsp. poppy seed
1 Tbsp. dijon mustard
1/2 tsp. sea salt


D I R E C T I O N S :

Combine ingredients in a blender and blend for 30 seconds. Refrigerate before using.

Good on a salad with:
Romaine, bib, spinach, or leaf lettuce, with a combination of grapefruit and orange segments, strawberry slices, mandarin oranges, and avocado slices.
Would also be great to add feta or goat cheese to a salad with this dressing.

Southwestern Vinaigrette

This dressing is delicious and easy to make. Serve with Southwestern Salad.

Southwestern Layered Salad
source unknown

I N G R E D I E N T S :

for the dressing:

1/3 cup chopped cilantro
1/2 cup lime juice (I didn't have quite enough juice-you probably need 4 limes to get enough)
1/2 cup olive oil
1/2 cup sour cream
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

D I R E C T I O N S :

Combine all the ingredients and blend in a food processor or blender until smooth, stopping to scrape down sides.

Balsamic Vinaigrette

I found this recipe while looking through Southern Living a few months ago and quickly jotted it down since I had been looking for a good balsamic vinaigrette to make. This one is really good and full of flavor. We had it on spinach salad with mandarin oranges, dried cranberries, candied pecans, and feta cheese, and it went well. I used a blender and it gave the dressing a wonderful, thick consistency that so far has not separated.

Balsamic Vinaigrette
From Southern Living Magazine

I N G R E D I E N T S :

1/2 cup balsamic vinegar
2 Tbsp. dark brown sugar, firmly packed
2 Tbsp. stone ground mustard
1/2 tsp. garlic salt (all I had was garlic powder, so I used 1/4 tsp. garlic powder and slightly less than 1/4 tsp. salt)
1/4 tsp. pepper
1/2 cup light olive oil (I only have regular olive oil-not sure what the difference is-so I used 1/4 cup olive oil and 1/4 canola)

D I R E C T I O N S :

Blend ingredients together. For best results, use a blender or food processor so the dressing won't separate as easily.

delicious honey-mustard dressing

this is an easy dressing that can be put together in minutes. it has a wonderful flavor and goes well with any basic salad.

honey mustard dressing
from better homes and gardens: celebrating the promise

I N G R E D I E N T S :

1/4-1/3 cup coarse-grain mustard
1/4 cup olive oil or salad oil
1/4 cup lemon juice
1/4 cup honey
2 cloves garlic, minced

D I R E C T I O N S :

in a screw-top jar combine mustard, oil, lemon juice, honey, and garlic. cover and shake well. serve immediately or cover and store in refrigerator for up to 2 weeks. stir or shake well before using.

lemon-poppy seed dressing

this is my most favorite salad dressing to make. i usually make it with the apple, pear, and craisin salad, but recently i made some for a spinach salad with oranges, strawberries, and candied pecans. we had the salad again last night, this time just spinach, strawberries, and orange slices with this dressing. it is just delicious! if you haven't made it yet, you must! it's pretty much great with any fruity salad!

I N G R E D I E N T S :

1/2 cup sugar
1/3 cup lemon juice (about 3 lemons...make sure you get a full 1/3 cup)
1 Tbsp. dijon mustard
1/2 tsp. salt
1 Tbsp. poppy seed
2/3 cup oil (vegetable or canola)
I also add a little white wine vinegar (maybe 1-2 Tbsp. at most) to thin out the dressing if I don't have enough lemon juice


D I R E C T I O N S :

combine ingredients and mix together. i like to mix in a food processor because it keeps the dressing from separating as much.