Autumn Harvest Salad with Apple Cider Vinaigrette

As I was growing up, Sunday Afternoon Dinner was usually the second of as many sacred moments in the day.  The first, of course, occurred in the morning as we gathered around “The Table” where grace was given and peace was passed. The second sacred moment arrived in the afternoon as we gathered around a different table where grace was given and food was passed.  We experienced that today: both tables and much grace.  A flurry of activity in the kitchen with everyone either chopping, stirring or tossing preceded an extended hour around the table telling stories and sharing life.  More grace.

This salad is just great–just the right amount of sweet from the apples and cranberries and salty from the bacon.  The dried cranberries were a hit right next to the dried cherries that we tossed in for good measure.  When I started the dressing, however, I discovered that I didn’t have apple cider vinegar. So I started digging in the refrigerator and found rice vinegar in the door and apple cider on the shelf.  One Tablespoon of each was how I made up the 2 Tablespoons of apple cider vinegar the recipe calls for.  In the end, I had about half a cup left over–didn’t use it all on the salad.  Perfect.

This salad was the perfect accompaniment for the Curried Chicken and Broccoli and the savory rice that was served. Comfort food… Sunday Afternoon Dinner.  It all came together so well! Enjoy…

• 1 bag (5 ounces) baby spinach, salad blend
• 1 Granny Smith apple, cored and thinly sliced
• ½ cup dried cranberries
• ½ red onion, thinly sliced
• ¼ pound applewood smoked bacon (about 4 or 5 slices), cooked and drained on paper towels, and crumbled
• ½ cup apple cider vinegar (see following recipe)
• Kosher salt and freshly ground pepper

 In a large salad bowl toss the spinach with the apple, cranberries, red onion, and bacon. Add the vinaigrette to taste and gently toss. Season with salt and pepper to taste. Serve immediately. ~ Serves 4-6

Apple Cider Vinaigrette

• 1/3 cup sugar
• ½ teaspoon dry mustard powder
• 1/3 cup distilled white vinegar
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Worcestershire sauce
• ½ cup canola oil
• Kosher salt and freshly ground black pepper

In a small bowl whisk together the sugar, dry mustard, distilled white vinegar, apple cider vinegar, and Worcestershire sauce until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Refrigerate until ready to use. ~ Makes 1 cup