Ingredients

• 16 oz. Mixed Greens


• 8 oz. Maple Cider Vinaigrette (Recipe Listed Below)


• 4 oz. Sun Dried Cranberries


• 4 oz. Sun Dried Apricots


• 4 oz. Walnuts


• 4 oz. Blue Cheese Crumbles


• 2 Granny Smith Apples (cored and cubed)


• 2 oz. Pumpkin Seeds (roasted)


• 2 oz. Bacon Bits (crumbled)

Directions

1. Add all ingredients to a mixing bowl and toss together.


2. Drizzle with vinaigrette and toll to coat right before service. (Serves 8 Salads)

Maple Cider Vinaigrette

• 6 oz. Maple Syrup


• 2 oz. Apple Cider Vinegar


• 4 oz. Apple Cider


• 2 oz. Honey


• 2 oz. Olive Oil

1. In mixing bowl, whisk all ingredients together, refrigerate until service. (Yields 2 cups)

Chef's Note: In place of pumpkin seeds, you may want to try almonds or dried figs in place of apricots. I also prefer using a blender when making the Maple cider Vinaigrette and adding the olive oil last drizzling in a little at a time. This helps to thicken the vinaigrette. If you can find a good natural maple syrup versus a maple flavored syrup, your vinaigrette will be even better! Bon Appetit