Thanks Mern for making my new favorite salad!! So glad you recreated the recipe from your friend Christian and they were generous enough to pass the recipe along! The salad was hearty and filling while still coming off very flavorful and light. It managed to hit absolutely every single one of my taste buds and left me completely full happy about the caloric intake at the same time. Total Win/Win! For my version of this winner I also added pears and a dash of mint and ….bam, pow,Wow!!

So often, we are scrambling for a great meal to serve for larger gatherings, and end up selecting options that are delicious yes, but are way too fatty, fried and fattening. But Mern, served up the most amazing meal of perfectly cooked salmon with a sweet and tangy crunchy salad that forced me to return for seconds!! And then we were still light enough on our feet to hit the beautiful Aurora Reservoir trail and walk 10 miles.

Follow the recipes below and you’ll add this number to your regular kitchen rotation like we did!!

First up the Apple Cider Vinaigrette ingredients:

1/2 cup extra virgin olive oil

2 tablespoons apple cider vinegar

2 teaspoons honey

1 teaspoon dijon mustard

1 small garlic clove, peeled and minced

6 mandarin oranges juiced

a pinch of salt and pepper

All you have to do is whisk all of the above together in a bowl and chill for about 10 minutes while preparing the greens..

As for the rest you need

Spinach

Mixed Greens

Roasted Pecans

Dried Cranberries

Crumbled goat cheese

freshly chopped mint

1 thinly chopped shallot- once sliced rinse under cold water

chopped apples

chopped or sliced pears (preferably softened or you can use from can)

Run cold water over the apples and pears for about 1 minute and drain.

Then just combine all ingredients and if you like, top it again with the crumbled goat cheese and mint cloves for garnish.