Friday, February 4, 2011

Orchard Salad

1 head romaine lettuce
1 head butter/Boston lettuce
1 tart apple, diced
1 pear, diced
3/4 cup craisins or dried cherries
1/2 cup chopped pecans
1/2 cup crumbled feta cheese
1/2 finely chopped red or green onions(optional)
2 batches Apple Vinaigrette (approximately)

Chop lettuces into bite sized pieces, toss with other ingredients, dress to taste.

Yield: 10-12 servings as a salad, 6-8 as an entree with grilled chicken added.

Note: This makes a very nice dinner if tossed with slices of grilled chicken

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