Fall Harvest Salad with Maple Mustard Vinaigrette
A delightful combo of salad toppings over Romaine-raddichio salad base.
Servings - 4 servings
Ingredients
- 2 bags romaine and raddichio lettuce
- 2 cups diced chicken cooked
- 1 cup blue cheese crumbles
- 1 cup dried cranberries
- 1 cup dried or freeze dried apples
- 1 cup red onion finely chopped
- 1 cup bacon crumbled
Maple Mustard Vinaigrette
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 Tbsp white vinegar
- 3 Tbsp mustard yellow, brown, or coarse grain
- 1 tsp minced garlic
- 1/2 tsp pepper
Instructions
- Add the lettuce mix to large mixing bowl. Add the salad toppings into the bowl, and toss well.
- Maple Mustard Vinaigrette: add the olive oil, maple syrup, vinegar, mustard, garlic and pepper to resealable container. Add the lid and shake vigorously.
- Drizzle the maple mustard vinaigrette dressing over the salad and enjoy!
Notes
Store the homemade vinaigrette dressing in the fridge up to 5 days.