Friends, I can’t get enough of this salad. I’ve had it four times in the past week! It rarely ever happens that I crave a salad. Don’t get me wrong, I love me some veggies, but to actually CRAVE a big plate of salad…um…I’d rather have those veggies in a hearty soup, on a pizza, or covered in cheese. You get my drift.
The funny part is, I made this salad completely by accident. Every Tuesday night my extended family gets together at my grandparents’ house for dinner. It’s one of the highlights of the week. My grandma usually provides the main dish and the rest of us bring side dishes and dessert. This particular Tuesday night I was in charge of bringing a vegetable. I had planned to make some southern collard greens or roasted broccoli from my garden. The day just didn’t go as planned. Five o’clock rolled around, my husband came home, and we were supposed to be leaving, but I still had not made a side dish.
I quickly grabbed some raisins and apples out of my pantry and ran out the door. My husband dropped me off at the grocery store and I ran in, got some romaine lettuce, spinach, a red onion, and a sweet Italian dressing.
My cousin and I got busy chopping the apples and onions, and within minutes we had a pretty, elegant, and tasty fall salad. For once my lack of planning paid off.
Since then, I’ve made this salad for potluck at church, a dinner at home, and for lunch yesterday, all in a week’s time. Although the dressing was a local dressing and not all that bad in ingredients, the oil that was used was soybean oil, which I try to avoid, so I came up with what i think is a great substitute.
So if you have apples hanging around, this is a great way to use one.
- Apples, thinly sliced
- Red onion, thinly sliced
- ½ c. olive oil
- ¼ c. red wine vinegar
- 1 T. + 1t. honey
- ½ t. sea salt
- 1 t. oregano
- ¼ t. garlic powder
- fresh cracked pepper to taste
- Arrange spinach, red onion, raisins, and apples in a bowl or plate.
- Add all dressing ingredients to a mason jar and shake vigorously until well combined.
- Stir if needed if honey sticks to the bottom.
- Toss dressing with salad and serve.
- Store leftover dressing in the fridge.
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