Ina Garten Cape Cod Salad
A vibrant, tangy salad blending mixed greens, apple, cranberries, nuts, and blue cheese with a zesty orange-lemon dressing. Light and fresh, perfect for spring and summer.
- Prep Time: 15
- Total Time: 15
- Yield: 4-6 servings 1x
- Category: quick
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 cups mixed salad greens (romaine, arugula, butter lettuce)
1 large Granny Smith apple, peeled and diced (about 2 cups)
1/2 cup dried cranberries
1/2 cup toasted walnuts or pecans, chopped
1/2 cup crumbled blue cheese or Gorgonzola
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup olive oil
Instructions
Make the dressing: Whisk together orange juice, lemon juice, vinegar, mustard, honey, salt, and pepper. Slowly drizzle in olive oil until emulsified; set aside for 5 minutes.
Toast the nuts: In a dry skillet over medium heat, stir nuts until golden and fragrant. Cool completely before chopping.
Prepare the salad base: Combine greens, diced apple, cranberries, and cooled chopped nuts.
Add blue cheese: Sprinkle crumbled cheese over greens just before serving.
Finish with dressing: Drizzle 1/3 to 1/2 cup dressing over salad; toss gently to coat.
Notes
Swap blue cheese for feta or goat cheese if preferred.
Toast nuts in advance and store in an airtight container.
Extra dressing keeps for 30 minutes at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://yumandrun.com/ina-garten-cape-cod-salad-recipe/