Pecan and Fruit Leafy Green Salad
by Vicki Brunsvold, Tastemaker in Residence — April is National Pecan Month! This salad offers you substitute ingredients, so you can switch it up whenever you prefer!
Ingredients
9 oz salad greens (preferred spring mix)
1/3 cup pecan halves, toasted
1 Honeycrisp apple, cored and sliced very thin
1/3 cup dried cherries
1/3 cup gorgonzola, crumbled
Freshly ground black pepper
3-4 Tbsp Salad Girl Crisp Apple Maple Vinaigrette
Instructions
Add the greens, pecans, apple slices, cherries, and crumbled gorgonzola into a large salad bowl. Grind fresh pepper over and mix.
Pour 3 tablespoons salad dressing over top of salad and toss to combine. Add more dressing if desired.
Cook’s Note: May substitute diced pear for apples and/or craisins for dried cherries for another delicious salad option. Plus the dressing can be found in the refrigerated organic produce section. (see below)
