Experiment with different apples and pears and you will create a new salad every time! Leave the skin on the fruits to give maximum nutritional value and colour to your dishes. This salad is intended as a main course for lunch or a light dinner, but if used as a side dish, it will serve six to eight people.
6 cups (1.5 L) assorted lettuce, cut into bite-sized pieces
2 cups (500 mL) endives, cut into 1/2 in (1.25 cm) slices
2 apples, skin on, cored, and coarsely chopped
2 pears, skin on, cored, and coarsely chopped
1/2 cup (125 mL) walnuts, toasted
1/4 cup (60 mL) dried cranberries
This dressing is better made ahead of time for flavour to develop further.
1/4 cup (60 mL) olive oil mayonnaise
1/4 cup (60 mL) sour cream
1/2 tsp (2 mL) Worcestershire sauce
1 Tbsp (15 mL) apple cider vinegar
1 garlic clove, minced
1/2 oz (15 g) crumbled blue cheese
Dash of pepper
To make dressing, combine ingredients in small bowl or measuring cup. Whisk until it has a creamy consistency. Taste and adjust seasonings.
To make salad, combine all ingredients in large serving bowl and toss. Drizzle with dressing. Stir and serve immediately.
Each serving contains: 284 calories; 5 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 35 g total carbohydrates (21 g sugars, 8 g fibre); 105 mg sodium
source: "Apples and Pears", alive #371, September 2013
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