Tasty Tuesday: Fresh Salad Combos

I tried my hand at a few new salad combinations this week and they’ve been a nice change from our normal routine. I altered these slightly (by adding rotisserie chicken and ixnay-ing grilling the apples). These come from the Lifesong for Orphans “Taste of Heaven” cookbook. I totally recommend these!

Grilled Apple Salad:

1 c. pecan halves
4 medium to large apples
12 oz. lettuce, spinach, or spring greens
3 oz. extra sharp white cheddar cheese, shaved

Cider Vinaigrette Dressing:
2/3 c. vegetable or canola oil
1/3 c. apple cider vinegar
2 green onions, minced
3 T. light brown sugar
3 T. fresh basil, chopped
1 T. Dijon mustard
½ t. dried crushed red pepper
¼ t. salt

Preheat oven to 350 degrees; bake pecans in a single layer in a shallow pan for 6-8 minutes or until toasted and fragrant, stirring after 4 minutes. Combine dressing ingredients and blend well. Coat cold cooking grate of grill with cooking spray; preheat grill. Cut apples cross-wise into ¼ inch thick rings. Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Put lettuce in bowl; top with cheese, pecans and apple slices; season with salt and pepper to taste, then serve with Cider Vinaigrette Dressing.

Gorgonzola Pear Salad:

1 head leaf lettuce
3 pears, peeled and cored and chopped
5 oz. gorgonzola cheese (or your choice of another cheese)
1 avocado, peeled and pitted and diced
½ c. green onion, thinly sliced
¼ c. white sugar
½ c. pecans

Dressing:
1/3 c. olive oil
3 T. red wine vinegar
1-1/2 t. white sugar
1-1/2 t. Dijon mustard
1 clove garlic, minced
½ t. salt
Freshly ground black pepper

In a skillet over medium heat, stir ¼ cup of sugar until it begins to melt, then mix together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Cool pecans, then break into pieces. Blend dressing ingredients. In a large serving bowl, mix lettuce, pears, cheese, avocado and green onions. Pour dressing over salad and sprinkle with pecans.