AUTUMN TOSSED SALAD RECIPE

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Autumn Tossed Salad Recipe image

For a company-special dish, whip up this simple homemade dressing the night before and toss with salad just before serving. -Greta Igl, Menomonee Falls, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 12

1 package (6 ounces) fresh baby spinach
1 medium pear, sliced
1 celery rib, chopped
1/4 cup dried cranberries
1/4 cup Diamond of California Chopped Pecans, toasted
VINAIGRETTE:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.
  • Yield: 6 servings.
  • Originally published as Autumn Tossed Salad in Simple & Delicious
  • October/November 2011, p51
  • Nutritional Facts
  • cup equals 173 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 127 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g protein.
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