A few weeks ago when I wrote about creating a monthly menu in my calendar, I got some requests for the salad recipe shown in one of my pictures.
We had it for dinner recently so I thought I’d snap a couple of pictures and share it with all of you.
Dressing
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup maple syrup
1 TBS dijon mustard
1 clove chopped garlic
1/4 tsp pepper
Whisk all together.
Maple Glazed Walnuts
1 TBS butter
1 TBS maple syrup
1 TBS sugar
a few shakes of black pepper
1 cup walnuts
Combine all in pan on med-hi heat until butter melts and nuts are coated. Lower heat to med and cook for about 7 minutes, stirring occasionally. Spread on a plate to cool. (Then eat a few, because they’re so good on their own too!)
Salad
1 bag of salad greens…whatever kind you prefer
1 or 2 apples…again, your preference…chunked (leave in a bowl with the juice of one lemon or lime and 1/2 cup cold water to prevent browning, drain before adding to salad)
1 or 2 cooked chicken breasts, cubed
1/2 cup feta cheese
Toss it all up in a bowl, drizzle some dressing on it, and enjoy!
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