We generally have salad a few nights a week year round but summer seems to bring out the desire for big green salads in our house. We love mixing all different kinds of cheeses, fruits, lettuces, and vegetables together to get the perfect blend of ingredients. During the summer I take more time to make salad dressings to. I seem to “forget” over the winter how easy they are to make and end up grabbing the bottled dressings. Then summer rolls around and I remember how much we prefer our own homemade dressings. They are super simple to make and make the salad taste so much better.
Verdict: This is such a great salad. We make this several times a year for dinner. Add some chicken or shrimp and it is a full meal. We love the crunch and the tangy dressing of the salad.
Pecans: Place a piece of parchment paper on a baking sheet then set aside. Add brown sugar, butter, and maple syrup to a small saucepan over medium heat. Once melted and bubbling, stir in bourbon then add pecans. Cook while stirring constantly until mixture begins to crystallize around the pecans, 1-2 minutes. Spread pecans onto parchment paper then sprinkle with coarse sea salt and cool completely.
Red Wine Vinaigrette: Add all ingredients to a bowl and whisk vigorsously.
Add lettuce blend to a large bowl then add cranberries, onions, sliced apples, cheese, and pecans on top. Drizzle with dressing then toss to combine and serve.