I believe the best salads occur when I clean out the cupboards. That’s exactly what happened here. I always have spring greens and carrots on hand. The dried Asian pears were extra samples from an event I hosted. Leftover from a recent batch of cookies I whipped together for work, the dried cranberries and candied pecans added the perfect balance of tart and crunch.
Of course, you can’t go wrong with the Maple-Cider Vinaigrette. It’s one of my favorites.
- 1 (9 oz) package spring greens
- 2/3 cup dried Asian pears
- ½ cup candied pecans, roughly chopped
- ¾ cup shredded carrots
- ½ cup dried cranberries
- 1/3 cup cider vinegar
- 2 Tbl. pure maple syrup
- 1 Tbl. Dijon mustard
- 2/3 cup olive oil
- salt and pepper
- Add the spring mix, dried Asian pears, pecans, carrots and cranberries to a large salad bowl.
- For the vinaigrette: whisk the cider vinegar, maple syrup and Dijon mustard in a small mixing bowl. Continue to vigorously whisk while slowly pouring the olive oil into the mixture until emulsified. Season with salt and pepper.
- Pour half of the vinaigrette over the salad mixture. Toss until well combined. Add additional vinaigrette, if needed.