Autumn Salad with Nancy
Feel free to use the salad recipe as a framework, altering the proportions as desired. You may also substitute an apple for the pear or your favorite nuts for the seeds, depending on what you have on hand. I like an extra hearty sprinkle of salted sunflower seeds!
Dressing Ingredients
  • 3/4 cup sugar
  • 1/3 cup vinegar (I use apple cider vinegar; plain white vinegar may be used)
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1/4 cup chopped onion
  • 1 cup salad oil (olive, avocado, grapeseed, and canola oil, all work well)
Autumn Salad
  • 6 ounces baby spinach or mixed greens of choice
  • 1 pear, cored and chopped
  • 1/2 cup crumbled blue cheese
  • 1/3 cup dried cranberries
  • 1/3 cup roasted sunflower seeds and/or pepitas (pumpkin seeds)
Instructions
  1. Mix all the dressing ingredients in blender until thick and well blended, about a minute.
  2. Store in the refrigerator.
  3. Combine the salad ingredients in a large bowl (or plate individually), drizzle with the dressing, and toss to combine.
Notes
  • I have also mixed a batch with a whisk after mincing the onions. This is a fine option if you do not have a blender.
  • The dressing will keep for several weeks in the refrigerator. The recipe may be cut in half, if desired.
  • I find the dressing well suited for a basic spinach and strawberry salad and almost anything with fruit, nuts, and cheese. The slight sweetness is also a welcome contrast to bitter greens and vegetables such as broccoli and radishes.
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