Mosaic Monday: Another salad...

This one got raves. Big raves. They didn't ask, and I didn't say mayonnaise, because they're not huge fans of mayo. But in dressings it's usually ok. I wouldn't trick them or anything. They loved it. We're very big on salads here. Usually one before every dinner. It's very easy to get creative with a salad, although for all these years, when my mother makes one, it has always been the same exact salad. No deviation. No change. No Nothing. Iceberg or romaine, sometimes a little baby spinach mixed in, never an entire spinach salad, and usually only carrots, tomatoes and green olives. Occasionally marinated mushrooms. Bottled dressing. Italian, Catalina or Russian. It's good. but change is nice, too!  So I tend to get creative. Fruit, nuts, cabbage, mixed greens. Found this one at epicurious. Apple, Dried Cherry and Walnut Salad with Maple Dressing. I love maple syrup and I don't think we have ever had it in a salad. We will again, the dressing is delicious. and I'm thinking what else to use it on! Dipping sauce for chicken fingers, on a turkey sandwich. Have to make more of this stuff, it's great!

I used dried, sweet Bing cherries instead of tart, a Fuji apple instead of Granny Smith and I didn't realize the recipe said to toast the walnuts. That's par for the course. Didn't see that until I was done serving it. Not big deal. The original recipe called for two teaspoons of sugar. I omitted that completely. Sweet enough with just the maple syrup. This one is a great salad no matter what! Definitely a keeper.

To make the apple matchsticks, I used a Julienne Mandoline slicer. It surprised me how well it worked. I love the slicers, but I love my fingertips, too, and definitely had to be careful! It make nice sized matchsticks in about five seconds. I still have my finger tips. There was this one time though... 

 

Apple, Dried Cherry, and Walnut Salad with Maple Dressing
Source: Bon Appétit, September 2002 - original recipe by the Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI
Printable Recipe

For the Maple Dressing:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or any white wine vinegar
1/2 cup canola oil

For Salad:
1 bag baby spinach (or any mixed greens)
2 Fuji apples, peeled, cored, cut into matchstick-size strips (use any apple you like)
1/2 cup dried cherries (tart or sweet)
1/2 cup chopped walnuts, toasted (or not!)

Note:
Keep some apple, walnuts and cherries on the side to sprinkle over the top of the salad when you serve!

For dressing:
Whisk mayonnaise, maple syrup, and vinegar in a medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. Or put all the dressing ingredients in a jar and shake it really, really well! (Dressing can be prepared 3 days ahead. Cover and refrigerate. Shake jar or whisk again before using.)

For salad:
Toss spinach, apples, cherries, and walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining apples, walnuts, cherries and then serve.

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

AND 

 Food on Friday at Carole's Chatter 

 

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