New England Salad

5 from 1 vote

This New England Salad is made with romaine lettuce, apples, cheddar cheese, dried cranberries and tossed with a maple vinaigrette.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 760kcal

Add the diced romaine to a large bowl. Top with diced cheddar cheese, dried cranberries, diced apple, and pecans.
Dressing: In a small bowl or mason jar, add the olive oil, cider vinegar, maple syrup, Dijon mustard, and salt. Whisk to combine.
Dress the salad with the vinaigrette to taste. Start with a small amount and adjust if needed. Toss.

Romaine: Be sure to wash and dry thoroughly. Cut into pieces that are small enough to fit on a fork. Green leaf lettuce is a good substitute, but mixed greens would also work.
Cheddar Cheese: I like the Seriously Sharp Cheddar Cheese from Cabot (headquartered in Vermont).
Red Apple: Choose a crisp red apple. Honeycrisp apples are great in the fall, but they're not as crisp other times of the year. Cosmic Crisp and Gala apples can be good alternatives.
Maple Syrup: This dressing only calls for a small amount of maple syrup, but if you plan to use it to make other recipes, you can buy a large jug at Costco or other wholesale stores for less per unit volume.
Dijon Mustard: This acts as an emulsifier and does not impart much flavor to the dressing.
Candied Pecans: Add candied pecans rather than plain pecans (if desired). To do so, melt a small amount of brown sugar with a handful of pecans in a sauce pan. Toss to coat, remove from heat and spread the pecans on wax paper until cool.
Add Protein: To add protein, add in rotisserie chicken or hard boiled eggs (To hard boil eggs: boil water, add eggs, remove after 13 minutes, plunge in cold water, peel).