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Salad:
2 bags (5 oz. each) mixed baby lettuces (6 cups)
1 crisp, tart apple, cored and sliced (Braeburn, Honeycrisp or Jonagold)
1/4 cup sweetened dried cranberries
1/4 cup chopped pecans, toasted
Honey-Balsamic Vinaigrette:
1/4 cup canola oil
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
2 tablespoons Burleson’s Pure Honey
1/2 teaspoon Dijon mustard
1 small clove garlic, minced
1/4 teaspoon coarse ground pepper
1/4 teaspoon kosher salt
In large salad bowl, combine salad ingredients. In small bowl, whisk together vinaigrette. Pour just enough vinaigrette over salad to coat; toss gently. Makes 6 servings. Store leftover vinaigrette in the refrigerator for up to 2 weeks.
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