Saturday, October 19, 2013

Harvest Salad with Raspberry Lime Vinaigrette

This salad boasts some of the flavors of Fall- apples, dried cranberries and pumpkin seeds, along with little cubes of grass-fed cheddar cheese. You can add cooked chicken if you want to eat this salad on its own for lunch or supper.

1 to 2 heads organic green leaf lettuce, washed and torn into bite size pieces
3 to 4 small apples, chopped into bite size pieces and tossed in lemon/lime juice to prevent browning
1/2 cup fruit juice sweetened dried cranberries
1/2 cup pumpkin seeds
3 oz. cheddar cheese, cut into small cubes
freshly ground pepper

Place lettuce on large serving platter or on individual plates. Top with apples, cranberries, pumpkin seeds and cheddar cheese. Sprinkle with freshly ground pepper and serve with vinaigrette.

Raspberry Lime Vinaigrette
1/3 cup fresh lime juice
1/3 cup olive oil
1/4 cup raspberry fruit spread

Whisk the above ingredients together in a glass measuring cup with an immersion blender until smooth. You can add a little water or more oil or lime juice if it is too thick. Store in refrigerator until ready to use.

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