Meatless Monday – Fall Salad with Orange-Maple dressing
Happy Fall y’all! This salad is making it’s way to our table at least once a week. The addition of maple syrup to the orange dressing gives it a wonderful sweetness, richness, and depth. The salad is fresh and crisp and makes good use of what’s in season at this time of year. Enjoy!
For the dressing:
2 tablespoons Extra virgin olive oil
1 tablespoon of vinegar (apple cider or Trader Joe’s Gourmet Orange Muscat Champagne Vinegar)
2 heaped tablespoons of frozen orange juice concentrate
2 tablespoons maple syrup
Squirt of yellow mustard
Dash of garlic powder, or one small clove of fresh garlic pushed through a garlic press
Salt and pepper to taste
For the salad:
3 cups Sweet lettuce (loosely packed), tough stems removed and leaves roughly chopped
**sweet lettuce is similar to romaine
3 Rainbow carrots, peeled into strips (using a vegetable peeler)
1 cup mixed cherry tomatoes, halved
One bell pepper (red, yellow, or orange), finely chopped
2 Persian cucumbers, finely chopped
1/4 to 1/2 cup of candied Pecans, roughly chopped into small pieces
- Place ingredients for salad dressing into a mason jar fitted with a lid. Shake vigorously and set aside.
- Toss lettuce and carrots together in a large bowl.
- Add tomatoes, bell pepper, and cucumbers to the lettuce salad mixture.
- Sprinkle pecans on top.
- Give dressing another shake and pour desired amount of dressing over salad.
- Toss and serve.
**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂