Winter Salad with Creamy Balsamic Dressing

Red and Green Winter Salad with Creamy Balsamic Dressing-Karri Perry | Blue Ribbon Favorites

Dressing:

2 Tablespoons balsamic vinegar or balsamic reduction

1 Tablespoon Worcestershire 

1 Tablespoon white wine vinegar

4 Tablespoons Mayo (Duke’s or Hellman’s)

2 minced garlic cloves

1/2 teaspoon salt 

1/2 teaspoon fresh ground black pepper

1 teaspoon spicy brown mustard (Dijon is fine too)

2 Tablespoons water

3 teaspoons brown sugar

1/2-3/4 cup olive oil

Stir together the vinegars, water, and all the ingredients, adding the olive oil last. Whisk together until combined and smooth. Refrigerate, covered until ready to use.

Red and Green Winter Salad

Lettuce mix (about 9 ounces-serving 5-7)

1/2 cup Pomegranate seeds

1-2 Granny Smith apples-diced

1-2 Honeycrisp apples-diced

1/2 cup toasted chopped pecans

1/2 cup smoked Gouda-grated

To prepare:  Pour 2-3 Tablespoons of the creamy balsamic dressing in a shallow 9x13 casserole dish. Using tongs, add the lettuce mix, lightly dressing the lettuce with the creamy balsamic. Add the apples, pecans, and pomegranate seeds. Add a touch more dressing and using the tongs gently disperse the fruit, and nuts throughout the lettuce.  Top with a sprinkle of the grated smoked Gouda.  

What put salad is a shallow casserole??

Keeping the salad in a large casserole dish allows for easy serving, all the good chunks of apple, pecans and smoked Gouda stay level and don’t sink to the bottom of a bowl, the sides of the casserole keep the salad contained and from spilling onto the countertop.  Using tongs is not only a great tool for preparation but also for serving the salad. 

Have  the creamy balsamic dressing available on the side,  for guests that would like to add more dressing.  

Refrigerate leftover dressing for use up to 1 week.