Serves 2 (Entrée Salads), 15 min.
6 cups mixed baby greens
1 fresh eating apple, sliced thin
1 small red onion, peeled and sliced into thin rings
½ cup dried cranberries
1 cup pecans and/or walnuts (halves or chopped)
4 oz sharp white cheddar cheese, diced into ½ inch chunks. Substitute cheese with 1 whole avocado (sliced) for a vegan option.
Combine all ingredients in a large mixing bowl and toss with Maple Mustard Vinaigrette (recipe below). Divide into two large bowls or dinner plates.
Maple Mustard Vinaigrette
1/4 cup olive oil
1 T Apple Cider Vinegar
1 T Maple Syrup
1 tsp Dijon mustard
¼ tsp salt
Add all ingredients to a small pint-sized jar and stir vigorously with a fork for 1 min. If storing in refrigerator, shake well with a tight lid prior to serving (may need to warm to room temperature if olive oil has separated).