Salad Week: Day 4

We're back on track now! Last night I tried a more fall-focused salad, compliments again of Rachael Ray's magazine. Justin said he actually like this one, but I think it's because I served his with a side of leftover soup :) Well, I think it was more or less the cupcake I picked up for him at Sprinkles Cupcakes on my way home yesterday. Justin had a bad day at work so I wanted to cheer him up...I think it was knowing there was a yummy cupcake for dessert that prompted him to say he really did like this salad ;)

While the recipe doesn't indicate whether or not to use raw pumpkin seeds, I opted for the roasted/salted, just so we'd get a little more flavor with this dish. Otherwise, I stuck to this recipe and even used Braeburn apples.

Autumn Greens and Apple Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 shallot, finely chopped
• Salt and pepper
• 3 ribs celery, thinly sliced on an angle
• 2 crisp apples, such as Braeburn or gala, unpeeled and thinly sliced
• 1 small head red leaf lettuce, torn into small pieces (about 8 cups)
• 1/2 small head green leaf lettuce, torn into small pieces (about 4 cups)
• 1/3 cup pumpkin seeds, toasted

Smart move
Add the lettuce at the last minute so it doesn't get soggy.

Directions:

1. In a large salad bowl, whisk together the olive oil, vinegar, shallot, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the celery and apples and toss. Add the lettuces and toss again. Top with the seeds.