Make salads a natural progression in your menu and don’t let it be an afterthought. The plus side is salads are simple to make, adds a crunch and texture, and doesn’t take much preparation. You can impress your guest by serving them Apple Walnut Salad with Creamy Raspberry Vinaigrette.
3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe apples
2 tablespoons lemon juice
1 cup of walnuts
1 head butter lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries
In a bowl, whisk together sour cream, raspberry preserves, red wine vinegar, and Dijon mustard.
Peel the apple and cut into halves. Then cut the halves into thin wedges and brush with lemon juice to prevent discoloration from exposure to the air. Arrange lettuce on 4 plates. Arrange apple slices over lettuce. Drizzle with dressing and garnish by sprinkling cheese, bacon, walnut, and raspberries.
Optional: Candied Walnuts, add 1/2 cup of brown to bowl with 1/4 stick of melted butter. Put the walnuts in the mixture and evenly coated. Put Walnuts on a baking sheet with wax paper and bake in oven at 350 degrees until sugar crystals have dissolved. Can substitute apples with pears.