May 12, 2010

Bog salad with maple vinaigrette

Bog salad with maple vinaigrette on a serving plate.

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This is my take on a salad I had while we were traveling throughout southern Vermont on our honeymoon. I've been trying to find more salads that are satisfying enough for a main dish and, as I've said before, I am always looking for ways to mix in some meat free meals each week. I really enjoy this salad a lot. We ate this as our main course with a cup of tomato soup and a crusty roll.

There really aren't any "quantities" for the ingredients of the salad because it all depends on how large or small of a salad you want. Also, it depends on the proportion of toppings to greens you like. I'm just going to list what's in the salad and let you decide on the size and quantities!

Bog salad
bed of mixed greens (any you like)
dried cranberries
toasted walnut pieces
grape or cherry tomatoes
cubed white cheddar cheese (preferably a high quality cheese made in VT or NY)

Maple vinaigrette
1 part pure maple syrup
1.5 - 2 parts apple cider vinegar
1 part extra virgin olive oil
salt and pepper to taste

Arrange your salad on a plate or in a bowl. Whisk together all of the vinaigrette ingredients. Top the salad with the vinaigrette. Alternatively, you may warm to vinaigrette before drizzling over your salad.

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