Just about a week and a half ago, we were having some seriously cold winter weather. Like zero degrees. That is way too cold for me! And apparently for lots of other people, because no one wanted to get out in that weather. We were kind of all hibernating during that deep freeze. And then, much to everyone’s delight, the weather gradually started warming up. Things slowly came back to life. It felt like the frozen world was beginning to thaw. And as that happened, I started craving a good salad.
And right about this time, I received my review copy of a new cookbook called Fresh Tastes by Lee Clayton Roper. It actually has a great photo of a salad on the cover! So I knew then that I would be picking out a salad recipe to try from this book. There are much more than salad recipes, though–there are over 170 recipes for everything from appetizers and breakfast foods to main dishes, vegetarian dishes, and desserts, all made with fresh ingredients (hence the name, Fresh Tastes) and easy to prepare. There’s lots of very nice full-color photography of many of the dishes, too. Had I not wanted to make a salad so badly, I might have tried the Green Chile Canapés, Cinnamon Loaf, Chicken Pot Pie, Cajun Meatloaf, Vegetable Curry, or Blueberry Peach Custard Pie. But I was set on a salad, so I’ll have to try those another time! Here’s the recipe if you’d like to try it yourself:
APPLE, WALNUT AND STILTON CHEESE SALAD from Fresh Tastes
Makes 6 servings
- 1/4 cup raspberry balsamic vinegar (or substitute raspberry vinegar with 1-2 Tbsp. honey–if you can’t find raspberry vinegar, just substitute a raspberry or raspberry-walnut vinaigrette for the vinegar, lemon juice, and oil)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/2 cup walnut oil (or substitute olive oil)
- Salt, to taste
- Freshly ground black pepper, to taste
- 10 ounces mixed baby greens (spinach, arugula, lettuce)
- 2 large Gala or other red apples, unpeeled, cored and chopped
- 1 cup (6 ounces) chopped walnuts, lightly toasted
- 1 1/2 to 2 cups (6 to 8 ounces) Stilton cheese, crumbled (or substitute Gorgonzola or other forms of blue cheese)
In a medium glass jar with fitted lid, whisk together the vinegar, lemon juice and oil until well blended and season to taste with salt and pepper. Cover and set aside (you can skip these steps if you’re using a raspberry-walnut vinaigrette).
In a large bowl, toss together mixed greens, chopped apple, walnuts and cheese. Just before serving, toss with just enough dressing to coat the lettuce (you may have some dressing left over). Season to taste with salt and pepper.
This is a great winter salad, and the chopped apples, walnuts, and Stilton cheese go really well together. Do you have a favorite winter salad recipe?