Entertaining
falling for you.fall salad w. apple cider poppy seed dressing
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Stumped on side dishes for Thanksgiving? I’ve got you covered! This fall salad is one of my all-time favorites. It has everything you need and more – it’s savory and sweet, with ALL the delicious goodies. My family brings this salad to Thanksgiving every year and it’s always a crowd pleaser. The dressing is really the pièce de résistance in this recipe!
from Caroline’s kitchen
fall salad w. apple cider poppy seed dressing
- prep
- 15m
- total
- 45m
- serves
- 4
ingredients
- Salad recipe :
- 1 bag (5 oz.) mixed greens
- ½ lb. (approx. 6-8 slices) bacon, cooked and diced into cubes
- ⅔ cup thinly sliced red onion, plus more or less to taste
- 1 red apple, sliced into thin pieces
- ⅔ cup shredded Jarlsberg cheese, plus more or less to taste (add cubed Jarlsberg as well, if you'd like)
- Dried cranberries, desired amount
- Candied pecans, desired amount
- Apple cider poppy seed dressing recipe :
- 4 cups apple cider
- ¼ cup apple cider vinegar
- 2 tbsp. grated onion
- 2 tbsp. dijon mustard
- 1 tbsp. poppy seeds
- 1 cup olive oil
- Salt and pepper, to taste
directions
- For the salad:
- In a large bowl, add the lettuce, bacon, dried cranberries, candied pecans, sliced red onion, sliced apple and shredded and cubed Jarlsberg cheese. Coat with desired amount of dressing.
- For the dressing:
- Boil apple cider in a heavy, medium-sized saucepan until reduced to ½ cup, roughly 20-30 minutes. Transfer to a bowl and chill until cold. Add apple cider vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
