Harvest Salad with Cherry Vinaigrette
Total TimePrep: 10 min. Bake: 50 min. + cooling
Makes10 servings (1 cup each)
Beautiful, festive platter! We used some fun variations - different colored carrots and grape tomatoes. I'm not keen on cherry flavors, so we used maple vinegar instead of cherry preserves and red wine vinegar for the vinaigrette. Didn't even use the bacon - it was varied and flavorful enough without it.
I made this to go along with my beef/barley soup when friends visited. We all loved the dressing and flavors of the ingredients.
I was intrigued by this recipe and had to give it a try. My husband thought that some ingredients didn't seem to go together. After trying it, I have to agree with him. The vinaigrette is delicious and I'll use it on other salads. I also got the courage to roast beets--also delicious.
Awesome! I found I preferred the dressing with a bit less oil. Leftovers were delicious on a sandwich the next day.
This is delicious - the way it's presented in the photo is the best for serving. If you mix it in a salad bowl everything turns purple and one color.
This is wonderful. I always have to add a little sugar/splenda to my vinaigrette recipes because the are to tart for me. This one is wonderful. I just added a little water to thin it down a little. I love it!!!