Salad with fruit, nuts and cheese, is bursting with textures and the perfect mix of savory and sweet flavors for a fabulous lunch or first course.

The Backstory:This is my kind of salad, I love fruit, nuts and cheese and when added to salad greens there is very little I would change. But, when I was growing up in the 1940s and 1950s, salad was not served at anytime with our meals. The only way we got to eat salad was in the form of an add on to a sandwich.  As the years went by, salad suddenly became fashionable to be served at dinnertime.  Most greens were in the form of iceberg or romaine lettuce or some sliced cucumbers.  Today things have definitely changed. More of the Backstory after the recipe…

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Green Salad with fruit, nuts and cheese

This salad is bright in color and crunchy from the nuts and apples. The apples and berries give it a sweet and tart flavor while the dressing and goat cheese add a creamy smoothness to balance the flavors.

Course Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Ingredients

• 1 package baby spinach
• 1 large apple, cored and sliced in small wedges any apple of your choice
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts any nut of your choice
• 1/2 cup goat cheese, crumbled
• 1/2 cup balsamic vinegar
• 1 cup olive oil
• 1 tbsp. chopped garlic
• 1 tsp. Dijon mustard to taste
• 1 tsp. honey to taste
• 1 tsp. chopped onion to taste

Instructions

1. Place spinach leaves on a large platter. Scatter the sliced apple, dried cranberries, and nuts all around the platter. Scatter the cheese. Place on the table,
2. In a jar, put the Balsamic vinegar, olive oil, garlic, mustard, honey and onion. Close jar and shake vigorously. Pour into a small pitcher that has a spout. Place next to the salad platter, and serve.

…The Backstory continues: With the arrival of boxed or bagged salads, people suddenly had a variety of choices to experiment and create interesting, flavorful salads that could be meals unto themselves. Everything you could think of has been added to basic greens. Today, making a salad with a meal is simply automatic. When I serve dinner, salad will show up on the table. The one listed below and the dressing that accompanies it are my choice for a perfect salad pairing.

NOTE: If you are serving a Kosher meal with meat or poultry, eliminate the cheese from the salad.

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Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.

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