October Recipe of the Month
This Honeycrisp Salad is full of flavor and texture, with fresh apple slices, toasted pecans, crisp, tangy blue cheese, and cucumber.
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HONEYCRISP SALAD Wrap
- 1/2 Cup THE OLIVE MILL HERBES DE PROVENCE OLIVE OIL
- 1/4 Cup THE OLIVE MILL CRANBERRY PEAR BALSAMIC VINEGAR
- 1 Tablespoon of lemon juice
- 1/2 Teaspoon salt
- Freshly ground black pepper to taste
- 3 Medium Honeycrisp Apples (Or your preferred apple choice)
- Juice of 1/2 lemon
- 12 Ounces of salad greens spring mix. Baby spinach, arugula, baby romaine. Or a combination of your favorites
- 1 Cup pecan halves toasted or candied
- 4 Ounces crumbled blue cheese
- 1 Persian cucumber
To prepare the vinaigrette, measure olive oil, cranberry pear balsamic vinegar, lemon juice, salt and pepper into a small bowl. Whisk until everything is thoroughly combined. Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the 1/2 lemon) over top. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, cucumber, and blue cheese. Just before serving, dress salad with desired amount of vinaigrette, and toss till all ingredients are evenly coated.
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