Apple Pecan Salad with Maple Dijon Vinaigrette

Salad:
1 large salad bowl full of mixed spring greens or spinach
1 large apple (I love honeycrisp) chopped
4–5 slices bacon cooked crisp and crumbled
1/2 c. toasted pecans

Maple Dijon Vinaigrette:
1/4 c. pure maple syrup
1 1/2 T. apple cider vinegar
1 T. Dijon mustard
4 T.canola oil (or sub your fave oil like avocado, olive, etc.)
1/2 T.grated onion
1/2 clove garlic, grated on microplane or fine-hole grater
1/8 t.kosher salt
1 pinch black pepper

To make dressing, combine all ingredients in a mason jar and shake vigorously until combined. Set aside.

Combine all salad ingredients and drizzle on dressing to taste, tossing to coat everything.

from: Our Best Bites

Creamy Cilantro Lime Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)

Place milk, mayo, lime juice and ranch mix in a blender.

Throw in the garlic, cilantro and green salsa. Blend.

Make it several hours ahead of time to allow it to thicken.

adapted from: Our Best Bites

Best Balsamic Vinaigrette

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

from: Barefeet in the Kitchen