Wednesdays Unplugged - Apple-Cheddar Tossed Salad with Honey Dressing

By Homesmsp @HomesMSP

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, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

QUOTE OF THE WEEK

"What you see is what you see." ~ Frank Stella

When my dear artist friend Jane Herrick invited me to go with her to Chicago last weekend for the SOFA (Sculpture Objects and Functional Art) exposition at the Navy Pier it didn't take me long to clear my calendar so I could go. I love cities, water and art... and a couple days in the heart of Chicago on the waterfront speaks to my soul. It did not disappoint! I love this photo of Jane at the Chicago Museum of Contemporary Art, studying the art of Carol Bove in their fascinating exhibition on minimalism, The Language of Less (Then and Now). This week's minimalist quote by Frank Stella reminds me of one of my favorite sayings, perception yields reality. It never ceases to amaze me how different people can see and hear the exact same things and have totally different perceptions and experiences!

RECIPE OF THE WEEK

This week's recipe is a simple salad that was quite delicious when tried for the first time last week. I peeled the apples but I think I will leave the skin on next time to make it more colorful. The honey dressing was also delicious, didn't use it all.

APPLE-CHEDDAR TOSSED SALAD with Honey Dressing

  • 10 cups torn mixed salad greens
  • 1 large apple, chopped
  • 1 cup cubed Cheddar cheese
  • 1 cup chopped toasted walnuts

HONEY DRESSING

  • 2/3 cup honey
  • 2 tablespoons cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1 teaspoon grated onion
  • 1/4 teaspoon salt
  • 1 cup extra light olive oil

In a blender or food processor, combine all ingredients except the oil. While processing, gradually add the oil in a steady stream.

To prepare ahead, mix the apples and some dressing in the bottom of a salad bowl, then top with the lettuce, cheese and walnuts. Cover and refrigerate until ready to serve. Toss and add more dressing as needed.

Sharlene Hensrud, RE/MAX Results - HomesMSP.com