Thursday, October 4, 2012
Apple Chip, Gorgonzola & Pecan Salad with Apple Cider Vinaigrette
I have an unhealthy obsession with Panera.
Maybe it’s because I’m a soup & salad kinda gal. Or, I don’t know, maybe it’s because they lace their food with crack (kidding). But seriously. That stuff is ADDICTING with a Capital A.
I always ALWAYS order the “You Pick Two” (I can never chose just one item! It’s a problem I have in life…): Typically the Sierra Turkey & Broccoli Soup -OR- as of late, the Fuji Apple Chicken Salad & … ummm Broccoli Soup (I kind of have a things for their broccoli soup! 😉 )
I already have a great broccoli soup recipe, so I decided it was time for an at-home version of the Fuji Apple Chicken Salad I’ve come to love:
This is IT my friends! I’ve seen knock-off recipes all over the internet and sorta combined/tweaked them into this one that I absolutely adore! I just can’t get enough of it right now (it’s got a little more tang the the original but MAN am I a fan!)!
Plus, there is something about apples and pecans says fall to me! Um HELLO:
- Apples: apple pie, apple cider
- Pecans: pecan pie, pumpkin pie topping, derby pie
Do yourselves a favor… when you want a simple dinner- swing by the grocery store & pick up the ingredients along with a Rotisserie Chicken, whip up the dressing in a blender, toss it in the salad, and WHAM BAM you’ve got dinner in 15 minutes TOPS!
On a totally unrelated side note: You should make these cookies for dessert (I made a batch last night for bible study and 30 cookies disappeared in a FLASH!).
Apple Chip, Gorgonzola & Pecan Salad with Apple Vinaigrette
Yield: 1 1/4 cup dressing
Prep Time: 10 minutes
Total Time: 10 minutes
The perfect fall salad: Mixed greens topped with apple chips & toasted pecans tossed in a tangy apple vinaigrette...
Apple Cider Vinaigrette:
2 tablespoons apple cider vinegar
2 tablespoons white balsamic vinegar
2 small cloves garlic (1 if it's large)
1 1/2 teaspoons dijon mustard
1 tablespoon finely diced red onion
4 tablespoons frozen apple juice concentrate, defrosted
2/3 cup light olive oil
For the Salad (add desired amount):
Red Onion, Thinly sliced
Gorgonzola Cheese (or feta if you don't like Gorganzola)
For the Apple Vinaigrette (makes about 1 1/4 cups):
Add ingredients to a blender or food processor and pulse until everything is well combined. Refrigerate until ready to use.
For the Salad:
Top mixed greens with a sprinkle each of: toasted pecans, gorgonzola, apple chips, red onion, and tomatoes. Drizzle with Apple Vinaigrette. Serve as a side or add chicken for a main course.