Dressed Up Mixed Greens Salad with Hazelnuts and Jam Jar Honey Vinaigrette - 52 Do Ahead Salads

This was unexpected...

I started out making this as a topping for a beautiful Sugar/Salt Cured Hot Smoked Salmon Filet (come back tomorrow for that recipe).  This was to be served at my BIG 12 guests Labor Day end of summer BBQ.  Then I started hearing from one of my favorite guests... She was on a diet and asked if I minded if she brought a salad.  Well, I had already assured others that there was no need (or honestly, desire on my part) for them to bring additional dishes.  So I decided to add a dish and simply make extra of the salmon garnish and serve this up as a salad.

It certainly looks spectacular, but also tasted just as good as it looked... The apples had a crisp bite, the cherries added a sweetness, the fresh made Jam Jar salad dressing perfectly balanced... Like I said, spectacular.

But easy as well... The mixed greens came from a bag... The cherries came from a small bag... The apples and onions were just a fast slice job and the hazelnuts were just as fast.  All of the work (honestly, if I spent 10 minutes on this I would be surprised) can be done well in advance with just a fast 2 minute assembly just prior to serving.  Even without the fish (tomorrow), this was ... As I said...

Spectacular, Easy and Deliciously Unexpected!!!

OK... Here's what I did...

Mixed Greens, Apples, Hazelnuts, Vidalia Onions and Cherries Salad 

Ingredients

• For the Jam Jar Honey Vinaigrette Dressing
• 1/4 Cup Apple Cider Vinegar
• 2 TBS Honey
• 1 TBS Whole Grain Country Style Mustard
• 1/4 Cup Olive Oil
• Salt and Pepper Pinch of Each
• For the Salad
• 6 Cups Baby Mixed Greens
• 1/2 Sweet Vidalia Onion, Sliced thin, half moon rings separated
• 2 Medium Granny Smith Apple, cut into thin even slices
• 1 Cup Dried Cherries
• 1 Cup Hazelnuts, Chopped

Cooking Directions

1. For the Vinaigrette...
2. add all ingredients together in a pint size Canning Jar
3. close lid tight and shake like hell for 30 seconds
4. Check to make sure the mix has emulsified and repeat if needed.
5. Reserve 1/4 Cup to drizzle on a Salmon Filet
6. For the Salad...
7. Mix 1/3 Cup of the Vinaigrette with the apple slices, coating well.
8. Chill this in the refrigerator for 30 minutes, allowing the apples and onions to slightly pickle and soften them.
9. Immediately before serving, Toss Greens, Apple Slices and Cherries, and the vinaigrette coated onions together
10. Taste the salad to make sure the salad is well seasoned and coated with the dressing. Add more as needed, but be careful... usually less is more.  Reserve 2 Cups of this to top the Salmon
11. Garnish with a generous sprinkling of Hazelnut chips, reserving some for garnishing the Salmon
12. Serve chilled or room temperature and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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