Mixed Green Salad with Apples & Pecans, Buttermilk Honey Dressing

Turkey, stuffing and pie may be the stars of the Thanksgiving meal, but you have to get some greens and veggies on the table too. This salad is easy and delicious.

For those of you who are gluten free and casein free and have been missing creamy dressings, you’ll love this. Most of the GFCF dressings in the stores are NOT GOOD. Make your own and you’ll be much happier =)  I learned to make dairy-free buttermilk when we were on a vegetarian diet. You mix 1 Tbsp of vinegar with 1 c. of non-dairy milk, and  - voila! – you have buttermilk. This dressing is on the thin side – if you want it to be thicker then increase the mayo and reduce the olive oil.

Mixed Green Salad with Apples & Pecans, Buttermilk Honey Dressing

Salad:
8 c. mixed salad greens
2 Granny Smith apples
1 c. toasted pecans
1/2 c. dried cranberries

Dressing:
¼ c. rice vinegar
¼ c. mayonnaise
¼ c non-dairy milk
1 tsp. cider vinegar
3 Tbsp. honey
1 tsp. minced garlic
1 green onion, minced
pinch of ground black pepper
1/2 c. olive oil

Wash and dry the greens. Core the apples and slice them very thinly. To make the dressing, whisk all ingredients except the olive oil in a small bowl. Then add the olive oil slowly, and steadily, while you continue to whisk the dressing. Toss the greens in enough dressing to lightly coat all the leaves. For buffet style, serve the greens in a large salad bowl, layering the apples over the top, and then sprinkling the pecans over the apples slices.

*This recipe was inspired by a recipe in Joy of Cooking. I’ve made some ingredient alterations and additions and rewritten the preparation instructions.

Comments

  1. Mary Frances, how long do you think the dressing would last in the frig if you made more than enough for the salad?

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