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Print this Recipe    As per all of your requests,

here is the salad I always serve at Thanksgiving.

I've used both dark and golden raisins,
either is fine, it only affects the color of
the salad dressing (dark brown or golden).

Thanks for your patience waiting for my reply,
and I hope you love it as much as my guests always do!

Relaena :o)

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A SALAD FOR FALL
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Vinaigrette:

1/2 C. Cider vinegar
2 TBL. Honey
1/3 C. raisins (dark or golden)
1/4 C. toasted sesame seeds
1/2 tsp. salt
3/4 C. peanut oil
1/4 C. toasted sesame oil
(the very dark brown kind,
found in Chinese food sections)

Place all ingredients except the oils in a food processor
and process until the raisins become a fine paste.
While the machine is running, add both oils, one at a time,
VERY slowly. I typically pour them in a stream no larger
than a pencil lead. It takes a little while, but guarantees
proper emulsification. Yield 1-1/4 cups.

Salad:

1 head red leaf lettuce, torn
1/2 head romaine lettuce, torn
(I've substituted mixed wild salad greens)
1 small red onion, sliced paper thin
3 ounces Gorgonzola or Roquefort cheese, crumbled
1 crisp Granny Smith apple, cut into matchstick pieces
1/2 to 3/4 cup walnut pieces,
toasted in the oven just before serving.

Arrange lettuce leaves on plates, top with red onion, apple,
and walnut pieces _just_ as they are removed from the oven,
all warm and toasted.

Drizzle vinaigrette over salad and serve
(or pass separately at table).

Note:

You will probably have a little dressing left over,
but it keeps very well in the refrigerator. If it thickens
when chilled, thin it with a little additional vinegar.

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