Salad:
- 1 head of lettuce or equivalent amount of leaf lettuce
- 1/4 cup sliced almonds
- 1 T sugar of 1 1/2 tsp honey
- 3 T sweetened dried cranberries
- 1/2 apple or pear
Pink Poppyseed Dressing:
- 1/3 cup apple cider vinegar
- 1/2 cup sugar
- 1/4 red onion
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 tsp poppy seeds
For the dressing, place the first five ingredients in a blender or food processor and blend until smooth. Slowly add the vegetable oil. After all oil has been mixed in, stir the poppy seeds in by hand. Place dressing in refrigerator until ready to use.
Next, wash and tear lettuce. Meanwhile place almonds in a skillet on medium heat and toast until lightly browned, about 5 minutes, stirring frequently. When almonds are lightly browned, add the sugar or honey and toss to coat. Allow the almonds/sugar mixture to remain on the burner for another 1-2 minutes, then remove from heat and cool. Chop the apple or pear into bite-sized pieces.
Toss the lettuce with enough pink poppyseed dressing to coat and top with almonds, cranberries, and chopped apples. (Save the remaining dressing for other use.) Serve tossed salad immediately.
Photo Credit:Yvonne Brettnich
