Fall Fruit and Nut Salad|
This salad, with it's pretty colors, unique flavor, and wonderful contrasting texture makes a marvelous beginning to any meal. The sweet-tart dressing makes a perfect complement to the salad greens and blends well with most Thanksgiving staples. While the dressing, greens, cheese, and nuts can be prepared ahead of time and stored in separate containers, the fruit needs to be prepared right before serving or else it will brown and dry out.
1 large head Romaine lettuce, washed and torn into small pieces
1 good eating apple, cored and cubed
1 ripe pear, cored and cubed
1 tangerine, peeled, segmented, and diced
6 ounces shredded Swiss cheese
3/4 cup cashew halves
3/4 cup toasted chopped hazelnuts
3 tablespoons dried cranberries
1/4 cup sugar
3 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
2/3 cup vegetable oil
Toss the lettuce, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl. In a medium bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately. The dressing can be made up to 24 hours in advance, and remixed before tossing with the salad.
Makes 10 servings.
Preparation Time: 15 minutes
Total Time: 15 minutes