12 servings (serving size: about 1 cup salad and 1 teaspoon cheese)
Becky Luigart-Stayner; Cindy Barr
2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon salt
Pinch of dried basil
Pinch of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
2 1/2 cups cubed Asian pear (about 1 large)
2 cups chopped Granny Smith apple (about 1 large)
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) crumbled goat cheese
How to Make It
Combine first 9 ingredients in a bowl, stirring with a whisk.
Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
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This salad is very similar to one I have been making for years but I DO like the extra bite (cayenne) in the dressing in this one. I made the dressing a couple hours beforehand and let it chill in the fridge. I omitted the apples but threw in some dried cranberries. I used Feta cheese as I had no goat cheese but I think I personally prefer the gorgonzola which is what I've used in the past. This is a great salad for winter months when fresh produce is minimal. This is a lovely salad for company.