“There is no better Compass than compassion.” – Amanda Gorman
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Christmas 2021 we gathered with our immediate family (one granddaughter via Zoom due to Covid)… better than last year but not yet quite back to normal, no gatherings with extended family. It was the first time our son’s family had hosted anyone inside their home since the pandemic began… he said it felt good to be welcoming family again. Who knows what will happen in 2022 with the Omicron variant or something else!
RECIPE OF THE WEEK
I always love green salads that include fruit, and honeycrisp apples are favorites for me . Their cheery red skin combined with salad greens always make me think of the holiday season. I adapted and served this recipe from www.fivehearthome.com several times this holiday season, adjusting ingredients to adapt to various tastes and group sizes. It was a hit every time! The dressing is also a winner for any green salad any time of the year, recipe is enough for 2-3 salads.
HOLIDAY HONEYCRISP SALAD
DRESSING
- 1/2 cup light olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup organic unsweetened apple juice
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- freshly ground black pepper
Measure ingredients into a screwtop jar and shake vigorously to thoroughly combine. Set aside, you will likely have enough for 2-3 salads.
SALAD
- 1 honeycrisp apple, thinly sliced (or more, if desired)
- Juice of 1/2 lemon
- Salad greens of your choice
- Pecan halves, toasted or candied
- Dried cranberries (Craisins)
- Blue cheese, crumbled (good quality!)
Place apple slices in a small ziplock bag and squeeze juice of 1/2 lemon over them. Close bag and shake to coat.
Place desired amount of salad greens in a large bowl and drizzle with salad dressing. Take two spoons and mix well until all greens are lightly coated, adding more dressing as needed. Add desired amount of toasted pecans, dried cranberries and blue cheese. Toss salad until well mixed and serve.
