Pecan and Fruit Leafy Green Salad

by Vicki Brunsvold, Tastemaker in Residence — April is National Pecan Month! This salad offers you substitute ingredients, so you can switch it up whenever you prefer!

Ingredients

9 oz salad greens (preferred spring mix)

1/3 cup pecan halves, toasted

1 Honeycrisp apple, cored and sliced very thin

1/3 cup dried cherries

1/3 cup gorgonzola, crumbled

Freshly ground black pepper

3-4 Tbsp Salad Girl Crisp Apple Maple Vinaigrette

Instructions

  1. Add the greens, pecans, apple slices, cherries, and crumbled gorgonzola into a large salad bowl.  Grind fresh pepper over and mix.

  2. Pour 3 tablespoons salad dressing over top of salad and toss to combine.  Add more dressing if desired.

Cook’s Note: May substitute diced pear for apples and/or craisins for dried cherries for another delicious salad option. Plus the dressing can be found in the refrigerated organic produce section. (see below)

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