I am going to make the following salad. Can I sub apple cider for juice in the dressing? Or would it taste too strongly cider-y? I'm thinking that perhaps I could sub it, but skip the reduction step and just use 3T cider. Any advice?
Autumn Apple, Pear, and Cheddar Salad with Pecans
1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.
Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.
Yield: 6 servings (serving size: about 1 2/3 cups salad, 2 teaspoons cheese, and 1 1/2 teaspoons nuts)
CALORIES 134(36% from fat); FAT 5.4g (sat 1.2g,mono 2.6g,poly 1.1g); PROTEIN 3.4g; CHOLESTEROL 5mg; CALCIUM 93mg; SODIUM 255mg; FIBER 4.1g; IRON 1.5mg; CARBOHYDRATE 21.1g
Cooking Light, OCTOBER 2005