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COOKING WITH THE SNAP: Fall Harvest Salad

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Fall Harvest Salad

5 cups torn leaf lettuce (I used what I had on hand – red and green leafy greens and iceberg lettuce)
2 ½ cups spinach leaves
1 medium red apple, chopped
1 medium pear, chopped
4 teaspoons lemon juice (I used orange juice and it worked well and the fruit didn’t have a bitter taste)
¼ cup dried cranberries
¼ cup feta cheese crumbles
½ cup chopped walnuts (I used pecans)

Dressing:
2 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
1 ½ teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon salt

Combine leaf lettuce and spinach leaves in a large salad bowl. Mix apples and pears with lemon juice in a small bowl and add to lettuce mixture.

Prepare dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, honey and salt; pour over lettuce mixture and toss to coat.

Sprinkle salad with cranberries, feta cheese and walnuts. Serve immediately.

From the Kitchen of Lori Ivey