Spiced Cider Salad

I’m considering this salad paleo although I did use aged sliced parmesan cheese and most dedicated paleo-ites don’t use cheese but since the cheese can be omitted, I’m labeling it paleo.  (smile)

Lately, I’ve had a salad almost every day. Something about romaine lettuce, spinach, kale, etc. just seems to draw me.

Here are the ingredients …

So … let’s put this recipe together …

Ingredients

• 1 bag of Spring Mix Salad
• 1 bag of Power Greens (baby kale, baby chard & baby spinach)
• 1 teaspoon fresh lemon juice
• 1 red apple, thinly sliced
• 1 Anjou pear, thinly sliced
• 2 tablespoons Spiced Cider (I used Trader Joe’s as it has no added sugar)
• 2 tablespoons Apple Cider Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon Pure Maple Syrup
• Kosher salt and pepper (according to your taste)
• 1/4 cup aged parmesan cheese

Directions

1. Add the Spring Mix and the Power Greens to a large bowl.
2. Squeeze a little lemon juice over the apples and pears and toss with the greens. This will keep them from turning brown.
3. Add the parmesan cheese and toss to blend it all together.
4. In a small bowl, combine the cider, cider vinegar and maple syrup then add the oil and whisk it all together.
5. Add salt and pepper to the dressing and stir to combine.

That’s pretty much it!  Serve the dressing on the side so that you can save any leftover salad — otherwise it will be soggy later.

This recipe was adapted and paleo-ized from an Orchard Salad by Rachael Ray.