This is an easy salad for quick weeknight meals. Use whatever greens you like, store bought or home grown. I raided my garden and gathered some sprouts, basil and nasturtium leaves, then combined them with celery leaves.
For the Apple Cider Vinaigrette:
1 teaspoon salt
1 teaspoon freshly cracked black pepper
2 teaspoons dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons apple cider
2 tablespoons extra virgin olive oil
Whisk together (or place in a screw top jar and shake).
For the Salad:
Toss together 3 cups washed and dried salad greens, with 1 cup sliced celery and 1 cup chopped apple. Divide among 4 plates, top with toasted chopped pecans and drizzle with Apple Cider Vinaigrette. Serve.
To turn this into a main dish, add pre-cooked sliced chicken or sausage and a good mild cheese like Swiss or Brie.
If following a vegan diet, try adding steamed and cooled edamame for your protein. For an extra protein boost, add toasted sesame or poppy seeds to the dressing.