Bag of Salad and Dressing

By Tamipri

Ingredients

• Cider Vinegar-Honey Dressing:
• 1/4 c. cider vinegar
• 4 1/2 tsp. honey
• 1/2 tsp. lemon zest
• 1 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1/4 c. + 2 Tb. extra-virgin olive oil
• Goat Cheese-Cranberry Salad:
• 1/3 c. chopped pecans, toasted
• 1 (5 oz.) pkg. spring lettuce mix
• 1/2 (4 oz.) goat cheese log, crumbled
• 1/2 c. sweetened dried cranberries
• Avocado-Orange Salad:
• 1/3 c. almonds, toasted
• 1 (5 oz.) pkg. spring lettuce mix
• 1 avocado, chopped
• 2 oranges, peeled and sectioned
• Baby Greens with Blue Cheese and Grapes:
• 1 (5 oz.) pkg. spring lettuce mix
• 2 oz. crumbled blue cheese
• 1 c. red grapes, halved
• 1/4 c. thinly sliced red onions
• 2 Tb. chopped honey-roasted peanuts

Preparation

Step 1

For Dressing: Whisk together first 6 ingredients in a small bowl until blended. Add oil in a slow, steady stream, whisking constantly until blended and smooth. Store in an airtight container in refrigerator for up to 1-2 weeks.

For Goat Cheese-Cranberry Salad: Combine lettuce mix, goat cheese, craisins and 3 Tb. toasted pecans in a large bowl. Drizzle with Cider Vinegar-Honey Dressing, and toss to coat. Sprinkle with remaining pecans.

For Avocado-Orange Salad: Combine lettuce mix, avocado, o4ranges and 3 Tb. toasted almonds in a large bowl. Drizzle with 1/4 c. Dressing, and toss to coat. Sprinkle with remaining almonds.

For Baby Greens with Blue Cheese and Grapes: Combine lettuce mix, blue cheese, grapes, red onion, and 3 Tb. chopped peanuts in a large bowl. Drizzle with Dressing and toss to coat. Sprinkle with remaining peanuts