Laura Dibble’s “The Salad”
Ingredients
- 16 oz Romain lettuce, baby spinach or combo chopped in bite sized pieces
- 1/3 cup red onion finely chopped
- 1 cup feta cheese crumbles
- 1 cup dried cranberries
- 1-2 crisp apples cored and thinly sliced/chopped
Candied Nuts
- 1 cup sliced almonds may also use pecans, walnuts, etc
- 1/3 cup granulated sugar
- pinch salt
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 clove garlic finely chopped
- 1-2 Tbsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp salt
- pinch pepper
Instructions
- For the dressing, mix ingredients together in a mason jar and sake until well combined
- For the candied nuts, place the sugar and salt in a skillet over medium-low heat. Heat the sugar mixture until it liquifies completely, adjusting the heat so it doesn't burn. Toss in nuts and stir to coat. Scrape the nuts onto a sheet of parchment and separate to cool.
- To assemble the salad, toss all the ingredients together with the cooled nuts. Serve immediately.
Notes
This is my favorite salad! Laura usually brings it to our gatherings in a pretty bowl with lettuce on the bottom with other ingredients on top in sections. She tosses it all with the dressing just prior to serving.
I’ve also seen her use orange slices and other things in the salad. It’s very versatile, beautiful and so yummy!