Apple, pecan and blue cheese salad from Food Network by Ree Drummond

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Notes about this recipe

  • spharo00 on August 17, 2013

    This salad has a lot going for it. It's full of crisp and juicy apples, meaty pecans, and chewy dried cherries. I didn't have any blue cheese on hand so I substituted Parmesan. The salty bite of the cheese was a perfect complement to the sweetness of the fruit. The salad was lovely, but the best part to me was actually the dressing. I've never before used maple syrup in a salad dressing, but it added a sweet, mellow note to the tangy vinaigrette that I loved. Next time I will try this as written, with chunks of blue cheese. I did soak the apples in a mix of lemon juice and water to keep them from browning before serving. The mixed salad (undressed) stored well in my fridge through the following day.

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