Training Tuesdays: Week 2

I can’t believe that week 3 of training starts today. This race is going to be here before I know it, eh?

I’m so happy to say that I’m staying at a pace where I won’t end up swept on the bus. I have to admit, while I’d love to be fast, all I want to do is finish the race. Finishing the race means keeping a pace faster than 16:00 minutes/mile, so I can’t crawl there. Currently, I’m teetering between 15:30 and 15:45 minutes/mile. While I’m slow, I have to admit that I’m proud of myself. I’ve run a total of 20 miles in the past two weeks. That’s crazy…

Also, I purchased a Garmin Forerunner 10 this past week! I used it for Sunday’s run, and I love that it alerts me when to run/walk. I hate looking down at my phone to see pace/time, because the less I have to think about those things, the better off I am. I was afraid the watch would aggravate me during my run, but it really wasn’t bad at all. I think this is a keeper.

As for run/walks, I’m consistently running 10 minutes and walking one minute the whole time. This timing is working perfectly for me, and really helps me to break up the run mentally (since I know my pace).

 

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Tuesday, I had a pace of 15:37 minutes/mile. To me, that’s a successful run. :-)

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Thursday, I was a tad slower with a pace of 15:39 min/mile.

 

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Sunday was a tough run. My legs were heavy the whole time, and while the temps weren’t so bad, the sun was beating down on me. 15:44 min/mile (still won’t get swept, so boo yah!).

In speaking with a good blogger friend who has been down this road before, I was reminded that I need to start thinking about hydrating myself and fueling myself during long runs. Am I at that point already? Wow..this Sunday will be 5 miles, which is nuts. What’s your favorite way to fuel during your runs? I think I’m going to just have to buy a variety of things at the running store near me, but I’d love suggestions.

Holiday Spritz Cookies & A Giveaway!

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I am in hog heaven lately. It’s no surprise to you guys that Christmas is a holiday that I just adore, and with the holidays, there is always baking. Lots and lots of baking. I know I mentioned last week that I had to special order 28 blocks of cream cheese…well, when the butter goes on sale, I’m pretty sure I’m going to need 15 boxes. I’m not even kidding. I just love holiday baking, and truly enjoy sharing those treats with the ones that I care about.

America’s Test Kitchen recently came out with their newest book: The Cook’s Illustrated Baking Book, and sent me a complimentary copy to review. I just adore America’s Test Kitchen. I subscribe to both Cook’s Illustrated and Cook’s Country, as well as frequently cook from The Cook’s Illustrated Cookbook. So when they asked me if I’d like to review this book, I didn’t even have to think about it. I actually had this book on my holiday wish list when I first read about the book in this post (which is what encouraged me to bake those scrumptious sticky buns in the first place). :-) When I received it in the mail, I had my post-its in hand ready to mark the recipes that I wanted to make right away.

The book contains 15 different chapters, with 450 recipes total. The book also has a comprehensive section called baking basics, explaining pretty much anything you ever needed to know about basic baking ingredients and tools, as well as tips to become a better baker in the kitchen.

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It’s also beautifully illustrated. I’m usually a sucker for color photos when it comes to food photography, but the black and white photography just draws you in. Also, in true Cook’s Illustrated fashion, there are step-by-step illustrations for some of the more complicated recipes. I appreciate this, because while you don’t necessarily always need step-by-step photos, there are some recipes where you just need an illustration or two to guide you along the way. There’s also notes in the beginning of every recipe, explaining what the recipe is and how certain ingredients in the recipe work to make this recipe just perfect.

As I was skimming through the book, these holiday spritz cookies caught my eye. Really, it was the word “holiday”. ;-) I’ve attempted to make spritz cookies before, and sadly, the dough ended up being too thick to use in the cookie press. I haven’t attempted spritz cookies since, and that was a few years ago. While I own a cookie press, I wanted to try it with another method that they recommended: a star tip and a piping bag. Genius….

I was so excited when these cookies actually piped out, and they baked up perfectly. These cookies put those holiday tin cookies to shame. They’re perfectly buttery, not too sweet, and are so simple to make! I ended up adding some sprinkles to some before baking as well, and that gave them some extra holiday flair. Of course, they’re delicious on their own, but sprinkles make everything more fun, right?

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Sweet Potato Pie

sweetpotatopie

I went to the grocery store tonight, since they had cream cheese for 99 cents. When it gets this low in price, I do the annual stock-up for cheesecake season. See, this cheesecake has made me famous between our families, and well, that cheesecake calls for 4 blocks of cream cheese. It can get spendy during the holiday season, so it’s always fun to go to the store to stock up and request 30ish boxes of cream cheese. A bit crazy, but I use every last bit of it. :-)

I was thinking about cheesecake the other day when it came to brainstorming Thanksgiving recipes, and what bothered me is that I never make something traditional for the holiday. So, I wanted to try to make sweet potato pie.

When I went to Fresh Summit, I connected with a company called Frieda’s Produce, and they generously offered to send me one of their featured produce items for me try. When I saw these potatoes on their list, I just had to try them, and the first thing that popped in my head was to try pie. Yes, these are purple sweet potatoes, and I can’t tell you how many times I was asked if I used food dye to enhance the color. Nope…these potatoes are very purple. It’s gorgeous, and they taste great, too!

This pie was definitely the classic pie that I’ve loved for years. It’s not too sweet, but with the bourbon and molasses in there, the flavor was much deeper and richer. This dessert makes me want to curl up on the couch with an electric blanket and drink warm hot chocolate along with a slice of this.

Sweet Potato Pie
Source: filling from Cook’s Illustrated Cookbook, pie crust via Smitten Kitchen

Ingredients:

  • 2 lbs. sweet potatoes
  • 2 tbsp. unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs + 2 large yolks
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2 tbsp. bourbon
  • 1 tbsp. molasses
  • 1 tsp. vanilla extract
  • 2/3 cup whole milk
  • 1/4 cup packed dark brown sugar
  • 1/2 recipe pie dough (this recipe is meant for a double-crust pie, so half will work for this single-crust pie), partially baked and still warm

Directions:

  1. Move the oven rack to the middle position and preheat the oven to 350 degrees.
  2. Poke each sweet potato several times with a paring knife or fork all over the entire surface. Place the potatoes on a paper towel-lined microwave safe plate and microwave the potatoes until they are tender, but not completely mushy (about 10 minutes…the purple potatoes need to cook longer so they took 15 minutes), being sure to flip the potatoes halfway through the microwaving. Take the sweet potatoes out of the microwave, and peel the skin off of each sweet potato carefully while holding the potato with a towel or potholder to prevent from burning yourself. You should end up with about 2 cups of sweet potato after peeling.
  3. While the potatoes are still hot, add the butter and mash the sweet potatoes with a potato masher until a few small lumps remain. In a medium bowl, whisk together the granulated sugar, eggs, egg yolks, nutmeg and salt. Add in the bourbon, molasses and vanilla extract, and stir those into the potato mixture. Whisk in the milk.
  4. Slowly add the egg mixture to the mashed potato mixture, stirring/whisking gently until just combined.
  5. Sprinkle the dark brown sugar evenly over the pre-baked pie crust, and then pour the sweet potato mixture on top. Bake the pie for about 45 minutes, until the edges are set, but the center will still jiggle slightly when shaken. Allow the pie to cool to room temperature before serving.

Disclosure: I was sent a 5 lb. case of Stokes Purple Sweet Potatoes at no cost to me to sample. All opinions are 100% my own.

Cranberry Salsa

Cranberry Salsa

When I went to Fresh Summit, I was introduced to fruits taking on a more savory note in recipes. I really didn’t think I’d like it, but oh boy, it got the creative juices flowing. One thing I sampled was at the Ocean Spray booth…while I didn’t get to speak anyone there (the summit was super busy with 20k people there), I was immediately intrigued by their cranberry salsa recipe. They were handing out samples with tortilla chips, but when I tasted this, my first thought was TURKEY. How fabulous would this be on turkey instead of the normal cranberry sauce?!

So, when we smoked the turkey this past weekend, I also whipped up a batch of this cranberry salsa. It was fantastic on the turkey! In fact, my husband (who isn’t much of a cranberry fan), loved this salsa. :-) It’s definitely going to be a part of our holiday menu, and I think I’m going to bring a batch to my family’s Thanksgiving when we go. It was just SO good, and very simple to make.

Cranberry Salsa
Source: Ocean Spray

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 12 oz. fresh or frozen cranberries
  • 2 tbsp. chopped pickled jalapeno peppers
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp. ground cumin
  • 1 green onion, white and green parts, sliced
  • 1 tsp. lime juice

Directions:

  1. In a medium-sized pot, add the water and sugar. Stir the mixture, and heat it on medium heat until it comes to a boil. Add the cranberries to the mixture, and return the mixture to a boil. Lower the heat and gently boil the cranberry mixture for 10 minutes, being mindful not to stir during those 10 minutes.
  2. Pour the mixture into a medium heat-proof mixing bowl, and fold in the remaining ingredients. Allow the mixture to cool to room temperature, and cover with plastic wrap. It’s best served at room temperature, but you can refrigerate it overnight and serve the next day (it’s actually even better the next day, in my opinion).

Training Tuesdays: Week 1

I’m starting a new weekly post on my blog, called Training Tuesdays. For those of you who don’t know, I’m currently training for my first half marathon! This blog series is just to share how I’m feeling from week to week. I’m using Hal Higdon’s program, but with walking breaks added (so far).

My experiences as a runner are fairly new. A year and a half ago, I strapped on some cheap tennis shoes and did the Couch to 5K program. :-) I had my doubts…I didn’t even consider myself a runner for a long time. After a few 5Ks, the only logical/crazy thing (mostly crazy, at this point) was to sign up for a half marathon. 13.1 miles. 10 more miles than my normal races.

Sure, it’s a bit crazy, but I figured (at the time of registration) that I’d probably be at goal weight by then, and what a great ending a half would have been to the weight loss journey! However, of course you all probably know that after hitting 70 lbs. lost, I gained some weight. As of yesterday, I was 58 lbs. down. I’m hoping I can get down to 223 by the time this race comes, which would be 75 lbs. It’s not 120, but it’s still 75 lbs. :-)

Last week was week 1 of training. Tuesday and Friday (darn Thursday rain) were 3 miles and Sunday was 4 miles.

I will fully admit that there were walking breaks in there.

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Tuesday, I had 1 walking break, and my pace was a slow 16:14 minutes/mile.

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Friday, I had 2 walking breaks, and my pace was 16:03 minutes/mile.

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Sunday, I had 5 walking breaks, and my pace was 15:53 minutes/mile (and I had to do an extra mile)!

So, it seems like I’m going to definitely embrace the walking breaks. Every walking break has been a minute, and after that minute, my body feels so much more refreshed! It’s amazing what those walk breaks can do. :-)

Also, a question for you runners out there. I have been experiencing a some muscle soreness in my hips and lower back that starts a few hours after every run. What can I do to prevent/treat the pain? I don’t feel anything while I’m running…this all happens after. Yoga and foam rolling have been recommended so far…I’m completely clueless, so I’d love some tips!

Smoked Turkey & A Giveaway!

smokedturkey

Whew! What a busy weekend it was!

It all started with a good 3 miles of running after work on Friday. This half marathon training stuff is crazy. Just crazy. I’m only running 3-4 miles now, and I can’t imagine going 4 times as far!! Then, Saturday, we decided to do a practice holiday meal (since we’re probably hosting Christmas this year…YAY!) and invited the in-laws over…smoked turkey, potatoes, green beans, a twist on cranberry sauce that knocked everyone’s socks off (sharing that Wednesday) and a great dessert that I’m sharing with you guys Friday! It’s going to be a week of Thanksgiving…with a twist…on the blog. I hope you all LOVE it as much as we loved it!

Can I also brag a bit? As far as my side of the family goes…Christmas shopping is ALL DONE! I just have to get something for my husband, and of course, help him out with his family’s gifts. :-) Once I get started on shopping, I am a gift shopping machine. I kind of want to go in the attic and grab our container of gift wrap, but I think my husband would give me a permanent side-eye. Ah well…now to just relax and finish making the gifts that I plan on crafting.

So, that picture may not be the most picture perfect turkey (I think it’s because I didn’t butter the skin well enough and I tore it…womp wah), but OMG…it was SO tasty. And that’s all that matters, right? (especially once it’s carved up) Making the turkey in a smoker is a fun twist on the traditional oven-roasted turkey. It’s full of smoky flavor, and since the turkey is injected with a whole jar of marinade, the turkey is crazy moist.

NOTE: This recipe is intended for an electric smoker (we own a Masterbuilt one).

Smoked Turkey
Source: Dadgum, That’s Good

Ingredients:

  • one whole turkey, thawed
  • 1 bottle buttery creole injection marinade…make sure it comes with an injector or purchase your own (we used Tony Chachere’s)
  • cajun seasoning (we used Tony Chachere’s)
  • apple wood chips, for smoking
  • apple juice
  • water
  • 1 stick unsalted butter

Directions:

  1. Fill the smoker’s water pan 1/3 of the way full with half apple juice and half water (about 3 cups for our particular water pan). Preheat the smoker to 225 degrees F. Rinse out and dry the thawed turkey in the sink (don’t forget to disinfect the sink after this!). Using the injector, inject the turkey (in various areas) with one full jar of the buttery marinade.
  2. Liberally season the skin (and carefully underneath the skin) of the turkey with cajun seasoning, being sure to rub it well into the skin. Cut the butter into small pats, and carefully place them under the skin of the turkey.
  3. Add a small handful of apple wood chips to the smoker (we have a special loader for this). Open the smoker, and place the turkey on a rack high in the smoker (in the center of the rack) and close the door. Every hour or so of the cooking process, add another handful of apple wood chips to your smoker (no more than 5 times for the whole cooking process of the turkey). Smoke the turkey for about 30 minutes per lb., ensuring that the internal temperature of the turkey breast reaches 165 degrees.
  4. Remove the turkey from the smoker and place it on a rimmed baking sheet, covering the entire turkey with foil to allow it to rest. Allow the turkey to rest for about 30 minutes before serving.

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A Bunch of Randoms

It’s been a while since I’ve done one of these, hasn’t it? I sort of miss doing these on a weekly basis. :-)

1. I’m head over heels in love with this foundation. I got it for Christmas last year, and sparingly used it, because it was so pricey. Whatever…I’m now using this every single day. I love it…I use it with a makeup primer and I hardly have oily skin anymore. It’s awesome!

Randoms

2. The cooler it gets, the more Millie wants to jump on the sofa and cuddle with me. This pose especially melts my heart….she rests her chin on my leg? Ugh…I can’t help but smile and move my laptop over for her.

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3.  I love our front yard garden right now. Just love it…I’m proud to say I haven’t killed anything yet. Perhaps my thumb is taking on a more green hue?

4. This made me laugh so hard today. I think #26 would go perfectly with those gross Harry Potter earwax-y Jelly Bellys (anyone remember when they came out with those?) for a Halloween party.

5. I hate to say it, but I think I finally gave up on Grey’s Anatomy. I’ve been watching that show since the college days, and it was SO great back then. The show is just so boring lately, and I think it’s because Shonda is rocking the something out of Scandal. She can only really write one good show at a time.

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6. This arrived in our mailbox the other day. Y’all…it’s SO close to the holiday season! Eep!

7. I’m doing a DietBet right now, and I’m so happy to see great results again. 4.4 lbs. down so far, which I’m probably ruining with the Gobstoppers that I’m snacking on. Darn you, Halloween candy!

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8. Here’s our annual picture of Millie with her “pupcake”. Yes, I’m that puppy mom who drove to a cupcake bakery just to buy a pupcake. Isn’t she just the sweetest? I love that dog.

9. Our local Trader Joe’s opens today. I’m SO excited. While I won’t be going there for at least another week (crowds), it’s exciting that good ol’ Baton Rouge is getting some cool franchises. I also read our first Costco is opening in April! Whee!

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10. I know it’s not anywhere close to Christmas yet, but I like to mess with my coworkers. I’ve been putting up a new Christmas decoration each week. We, as a team, had a nice tree in past years, but since the coworker who owned that tree retired (and took the tree with her), I thought it would be fitting to put up a pathetic Charlie Brown tree. All it needs is Linus’ blanket. :-)

Hope everyone has a great Halloween!

Pumpkin Bread Pudding

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Could the weather be more perfect lately? I can’t get enough of it. My day job is a standard desk job, and usually I’ll stay inside as much as possible, since it’s so gross and humid outside. However, lately…I take my breaks outdoors and walk or just relax on a bench and take in this perfect weather. It reminds me a lot of when I went to San Diego for a work conference…it was in the middle of July, yet, it felt like fall out there. Amazing!

I made this bread pudding since I took a bread baking class that I won in a local trivia contest on Twitter. After taking the class, I had 3 full baguettes at our house. When life gives you stale bread, you make bread pudding, right? And when life gives you stale bread in the fall, you make PUMPKIN bread pudding. Completely logical.

The most tedious part was cubing all of the bread, but after that, it was simple to throw together. Since I was bringing this to coworkers, I steered clear of the normal rum sauces (even though it’s cooked, I just don’t chance it) and made a pumpkin spice sauce to give the dessert an even bigger boost. This was SO good, and seeing that a double batch of this left the office well before lunch-time hit, I think quite a few people agreed with me. :-)

Pumpkin Bread Pudding with Pumpkin Spice Sauce
Source: bread pudding adapted from Smitten Kitchen, sauce adapted from Land O’ Lakes

Ingredients:

For the bread pudding:

  • 1 1/2 cups whole milk
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup sugar
  • 2 large eggs plus 1 yolk
  • 1/2 tsp. salt
  • 1 1/2 tsp. pumpkin pie spice
  • 5 cups cubed (1-inch) day-old baguette or crusty bread
  • 3/4 stick unsalted butter

For the sauce:

  • 1 stick unsalted butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tsp. pumpkin pie spice
  • 1 tbsp. vanilla extract

Directions:

  1. In a medium sized bowl, whisk together the pumpkin, milk, sugar, eggs, egg yolk, salt and pumpkin pie spice until well-combined.
  2. Preheat the oven to 350 degrees F. While preheating the oven, add the butter to the bottom of an 8″ square baking dish, and place it in the oven, allowing it to melt.
  3. When the butter has melted, take the dish out of the oven, and carefully toss (using tongs, since of course, the dish & butter will be very hot) the bread cubes in the butter, coating all of the bread well. Spread the bread cubes evenly over the baking dish. Give your bread pudding mixture one last stir, and then pour the mixture evenly over the bread cubes, ensuring that all of the bread pieces are evenly coated. Bake the bread pudding until the custard is set, about 25-30 minutes.
  4. To make the sauce, add the butter, sugar, brown sugar, cream and pumpkin pie spice to a saucepan. Cook the sauce over medium heat for 5-8 minutes, making sure to stir ever so often. The mixture should thicken a bit and come to a full boil. Once that happens, remove it from the heat and stir in the vanilla extract. Allow the sauce to cool until warm.
  5. To serve, pour warm sauce over warm bread pudding. It’s also great served with fresh whipped cream or ice cream. You can store leftover bread pudding and sauce in the fridge, and microwave until both are warm again.

Double Chocolate Cupcakes

Dark Chocolate Cupcakes

I have a random problem. I am a gift card hoarder. I realized when I was switching purses that I have quite a nice stack of gift cards, most of them being from last Christmas. I can spend my own money fairly easily, but for some reason, I want a gift card to end up resulting in a purchase that’s truly a gift. :-) This past weekend, I combined a couple of Macy’s gift cards (from Christmas last year), and purchased myself a big girl food processor. No more making salsa in batches in the small 3-4 cup food processor….no more shredding cheese by hand…this gal is very excited! I think that’s a good gift, no? It’s crazy how excited I am about this new kitchen toy.

I also hoard other random things…usually pretty things, like certain skeins of yarn, fabrics and well, as silly as it sounds, these cupcake liners. I purchased these from Pick Your Plum months ago, and I just thought they were so pretty…I couldn’t just use them on just any cupcake. So, they’ve been sitting in a drawer for months. I decided that I just had to bake with these at some point, and with Halloween around the corner, the orange polka dot ones would be perfect.

I got the idea to make double chocolate cupcakes from a local shopping expo yesterday. A bakery was giving out samples of chocolate-chocolate chip cake, and I thought that would be an excellent cupcake for Halloween. Dark chocolate in orange liners….festive, right? These cupcakes are delightful…I added chocolate chips in there to give it a deeper chocolate flavor, and then topped them with a classic chocolate buttercream that I featured on here before, which is always a winner. :-)

Double Chocolate Cupcakes
Source: cupcakes slightly adapted from Sally’s Baking Addiction, frosting from Savory Sweet Life

**makes 24 cupcakes**

Ingredients:

For the cupcakes:

  • 1 cup (2 sticks)  unsalted butter
  • 4 oz. semi-sweet baking chocolate
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tsp. vanilla extract
  • 1 cup buttermilk
  • 1/2 cup mini semi-sweet chocolate chips

For the buttercream:

Directions:

  1. Prehead the oven to 350 degrees F. Line 2 cupcake pans with cupcake liners and set aside for later.
  2. In a medium microwave safe bowl, melt the butter and chocolate together, microwaving in 30 second increments (stirring after each time). In another medium sized bowl, whisk together the cocoa powder, flour, baking soda, baking powder and salt until well-combined. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs, sugar, brown sugar and vanilla together until smooth. With the mixer on low, add in half of the flour/cocoa mixture, then half of the buttermilk. Repeat again until everything is added. Add in the mini chocolate chips, and mix until just combined (being mindful not to overmix).
  4. Add batter to the cupcake liners (1/2-2/3 of the way full). Bake for 18-22 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes completely before frosting.
  5. Make the frosting according to the directions (linked above) as the cupcakes are cooling. Frost the cupcakes and enjoy!

Cranberry Apple Avocado Salad

cranberryappleavocadosalad

My goodness! Life has been fairly busy lately. Things were a little more relaxing once the house got repaired from the lightning mess, however, the past couple of weeks, the closer we get to the holidays (um, it’s exactly two months until Christmas), the busier things get! I sound like I’m complaining, but it has me so excited. :-)

I know that it’s too soon to talk about holiday stuff for the majority of people, but every year in October, I get the holiday fever. I put the Josh Groban’s “Noel” CD in my car, I start crafting like crazy for holiday gifts & I’ll linger around any aisle in a store with snowflakes and trees. I’m tempted to burn my holiday tree candle, but then I’ll want to put the tree up. I do have my limits…. :-P

When I attended Fresh Summit this past Sunday, I received a bag of this new (to me) variety of lettuce from Coastline Produce called Little Gems. They looked like baby romaine, but they are a hybrid of crispy romaine and sweet butter lettuce. I couldn’t wait to try it, so I went to the store with an idea of combining apple and cranberry in a salad with this lettuce, along with a vinaigrette recipe I’ve had my eyes on since last year. Then, when I got home, I found that I received the amazing prize (from the California Avocado Commission) that I won from Dine & Dish’s Avocado contest (STILL can’t believe I won it!!), and included in that prize was a bag of avocados. I couldn’t help but add this to the salad as well, because avocados are pretty darn awesome in any salad. :-) It was so so good! The crispness of the apple and lettuce, the creaminess of the avocado and the tartness from the cranberry just made this salad delightful! The salad dressing is a bright pink color, which I think makes it so pretty and colorful. In fact, looking at it while I’m in my holiday fever phase makes me think that this recipe would be PERFECT for the holidays. It’s red and green, after all. :-)

Cranberry Apple Avocado Salad
Source: dressing adapted from AllRecipes

Ingredients:

For the salad:

  • 1 head Little Gem lettuce (or lettuce of your choice), washed well and dried
  • 1 large apple (I used gala), cored and sliced thin
  • 1 avocado, pitted and sliced thin
  • 1/4 cup dried cranberries

For the dressing:

  • 1/4 cup fresh cranberries
  • 3 tbsp. red wine vinegar
  • 1/3 cup olive oil
  • 1 tbsp. honey
  • 1 clove garlic
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. water

Directions:

  1. In a blender or food processor, combine all of the ingredients, blending until the dressing is very smooth.
  2. In a large bowl, add the lettuce, apple slices, avocado slices & dried cranberries. You can either serve it with the dressing on the side or tossing the salad with the dressing, a little at a time, until the salad is dressed to your preferences. Serve immediately.

Disclaimer: I received the lettuce at no cost to me from Coastline Produce, and the avocado was part of a prize pack from the California Avocado Commission.