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By now you all know that I’m part of the Sunday Supper Movement. I can hardly believe that the Sunday Supper Movement turns 4 this year! While I haven’t been a member since the very beginning, I joined about 6 months into it and have been going strong for 3 1/2 years now. I’ve met some wonderful people (both online and in real life), enjoyed a conference with many of these people, and have sharing amazing recipes every Sunday.
Today there is no real theme except kicking off the new year with Sunday Supper. Since I like to make healthier dishes in the new year today I’m sharing a delicious salad. I like making salads with dinner. It’s something easy that I can make and it adds a vegetable to our plate. My normal combination of salad is iceberg lettuce, carrots, peppers, onions, cheese, bacon bits, and croutons. Occasionally I’ll add in some other vegetables that we have in the refrigerator but that’s about it.
While I love our salads, sometimes I get bored. It’s the same thing with a different dressing. I don’t really know why I don’t make my own dressing more because it’s so easy to make. I have a great balsamic vinaigrette I make and a pretty tasty Asian vinaigrette. They each take just minutes to make but I never take the time to do it.
This past weekend I decided I was tired of my plain old salad. Since it’s getting colder out I thought a winter salad topped with a citrus vinaigrette might be fun. I combined mixed greens with candied pecans, dried cherries, red onions, fresh pears, and pepper jack cheese for an awesome winter salad.
When it came time to make a dressing I made a homemade citrus vinaigrette using fresh squeezed orange juice. It’s the perfect combination of fresh produce with sweet, tart, and spicy all in one bowl. It’s delicious on this winter salad.
- For the salad:
- 6 c. mixed greens
- 1/2 c. dried cherries
- 1/2 red onion, thinly sliced
- 1 pear, thinly sliced
- 1/2 c. candied pecans
- 3/4 c. Pepper Jack cheese, shredded
- For the dressing:
- 3 T. fresh squeezed orange juice
- 1/4 c. red wine vinegar
- 1/4 c. olive oil
- 1 t. black pepper
- 1 t. salt
- 2 garlic cloves, minced
- 1 t. Dijon mustard
- To make the salad put the mixed greens in a large bowl.
- Top the salad with the dried cherries, red onions, pear, candied pecans, and Pepper Jack Cheese. Set aside.
- To make the dressing combine all of the ingredients in a bowl with a tight lid. Shake vigorously for 30 seconds.
- Serve the salad with the dressing on the side.