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Pastor Phil's Fall Harvest Salad Recipe

   
 

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     Pastor Phil's Fall Harvest Salad

Pastor Phil's Fall Harvest Salad

Category   Salads - Soups - Sidedishes
Sub Category   Holiday Dish
Servings   10-12
Preptime   45 minutes

Ingredients
16 oz.Mixed baby field greens- fancy name for baby weeds
10 oz. can of beets, shoestring cut, or fresh cubed
1 small package of cherry tomatoes, cut in half
1 small package of Oceanspray Cranraisins
1 small red onion, cut in thin strips, or finely minced
4 oz. of crumbled goat cheese
1 apple, shoestring cut
1 bunch of seedless grapes cut in half-red, green or both
8 oz. pecans, toasted
 
Honey Basil Vinaigrette, recipe follows

Instructions
This is one of my favorite salads Pr. Phil taught me at the Café. Phil added candied pecans but to cut out the calories, I just toast the pecans to enhance their flavor.
Combine all the ingredients, toss with salad dressing and serve. If I am taking this to someone's house, I prep all the items and put them in individual Ziplocs. When I get there, I throw everything in a fancy salad bowl, toss with the dressing and Voila.
Honey Basil Vinaigrette 1/3 cup apple cider vinegar, 1/3 cup honey, Leaves from one bunch of Basil from Central Market, 2 cloves garlic, minced with a garlic press, Salt and Pepper to taste. Put vinegar, honey, basil and garlic in food processor. With processor on, slowly add olive oil in a tiny steady stream until emulsified. Emulsified is a fancy culinary term for well mixed and is slightly thickened. Season with Kosher salt and fresh ground pepper.
This may sound a little crazy, especially with BEETS. You will be tempted to leave them out but rarely will your guests recognize them. This is such a beautiful, colorful salad and I know some people who have eaten the leftovers for breakfast!
Serving Suggestions
Warm bread and any fancy dinner. It will be a show stopper.


Originally Submitted
11/19/2017





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