| Mixed Greens Salad with Toasted Pecans and Tart Apple Slices and a Barber's Buttermilk Dressing |
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| 1 cup Barber’s Whole Buttermilk |
| 1 or 2 cup of your favorite bottled Balsamic vinaigrette dressing |
| 1/2 cup of your favorite bottled Caesar dressing |
| salt and pepper to taste |
| 1 tbsp dried Italian herbs |
| 1/2 cup grated Parmesan cheese |
In a jar with a screw-on lid mix together Barber’s Buttermilk, balsamic vinaigrette, Caesar dressing, Italian herbs, Parmesan cheese and salt and pepper to taste. Screw lid on well and shake until all ingredients are well mixed.
Remove lid, taste and adjust to your liking. Store in jar in refrigerator until ready to use. Extra dressing can be used for up to two - three weeks. |
| A mixture of your favorite salad greens - leaf or romaine lettuce, spinach leaves, mesclun mixture, iceburg work well |
| 1/2 cup Pecan - lightly toasted in oven |
| 2 Tart Apples - Granny Smith, Galas, Macintosh, Braeburns are good - peeled and sliced and then soaked in lemon juice until ready to assemble salad |
Place greens in your favorite salad bowl or a decorative serving platter.
Sprinkle with toasted pecan halves and apple slices. Shake Barber’s Buttermilk Dressing and drizzle over salad. Toss and
serve.
Tips:
You can use Barber’s Whole Buttermilk as a base for many salad dressings. Either mixed with some of your favorites from the supermarket or your own homemade.
To make the salad ahead of time:
Arrange all greens, pecan halves and apples slices in a salad bowl or on a platter. Wet a few paper towels. Squeeze out excess water and lay loosely over greens mixture. Place in refrigerator until ready to serve. This will keep salad fresh and crispy. |
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