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Harvest Salad with Celery Seed Dressing

This recipe is brought to you by Sue Nichols and her cafe catering business at Riverfront Pizza and Specialties in Glen Arbor, Michigan.

See their whole menu at riverfrontpizza.com

Ingredients

Salad:
4    cups romaine 
lettuce, chopped
1/2 honeycrisp (or your favorite) apple, cored and chopped
1/2 pear (any variety) cored and chopped.
2    tablespoons chopped celery
3    tablespoons dried cranberries or cherries
1/4 cup roasted, seasoned walnuts

Sweet & Spicy Walnuts:
3    tablespoons butter, melted in pan
2    cups walnuts, cook in butter until lightly browned
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili
powder
1/8 teaspoon nutmeg

Celery Seed Dressing:
1/3 cup granulated sugar
1 teaspoon dry
 mustard
1/4 teaspoon salt
1/2 cup apple cider
vinegar
1 1/2 teaspoons celery seed
1/4 teaspoons red
pepper flakes
1 cup good olive oil

Preparation

Salad: Layer ingredients in glass bowl and serve with dressing on the side. Garnish with fresh grapes, apples, pears and tomatoes.

Sweet & Spicy Walnuts: Mix the dry ingredients together and toss with the butter and walnuts, add 1 teaspoon water if needed. Cool before adding to salad. Makes enough walnuts for four salads (store in an airtight container for up to two weeks).

Celery Seed Dressing: Whisk all ingredients together, makes about 1 1/2 cups of dressing that will keep in the refrigerator for
 a few weeks.