In a large salad bowl, combine all ingredients except
the dressing.
Just before serving, drizzle the dressing over the salad
and toss. Makes 8-10 servings.
2 heads romaine lettuce,
cut into bite-size pieces
(about 8 cups)
1/2 cup red seedless
grapes, halved
1/2 cup green seedless
grapes, halved
1/2 cup sweetened dried
cranberries
1/2 cup purple onion cut
into bite-size pieces
1/2 cup Kirkland Signature
Whole Fancy Cashews
1/2 cup grated
Jarlsberg cheese
1/2 cup sliced celery
1 apple, cored and cubed
(not peeled)
1 cup raspberry
vinaigrette dressing
Winter Holiday Salad
Ann’s House of Nuts/Harvest Manor Farms
1/2 cup candied walnuts
Kid-Friendly Pancake Syrup
Romaine Heart Salad
Andy Boy
DRESSING
2 tablespoons extra-virgin
olive oil
1 tablespoon cider vinegar
2 tablespoons pure
maple syrup
1 1/2 tablespoons
Dijon mustard
Coarse salt and
ground pepper
To prepare the dressing, whisk together oil, vinegar,
maple syrup and mustard. Season to taste with salt
and pepper.
To prepare the salad, combine romaine, celery and
apples in a large bowl. Toss with the dressing.
Serve the salad sprinkled with blue cheese and candied
walnuts. Makes 6 servings.
Recipe courtesy of Chef Todd Fisher of Chef Todd Food Concepts
and The Kitchen.
* Brands may vary by region; substitute a similar product.
SALAD
2 heads Andy Boy*
romaine hearts,
chopped, washed
and spun dry
4 celery stalks, thinly sliced
1 apple, halved, cored and
thinly sliced
3 ounces crumbled blue
cheese (such as Stilton)
