Apple & Watercress Salad With Honey Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Each apple has it's own personality! Pippins, Gala and Braeburns are favorites. This pairs well with a floral honey vinaigrette. The dressing has been doubled so you can have more for more salad. Adapted from Country Home magazine. Ingredients:
4 cups baby spinach or 4 cups mesclun |
1 cup watercress |
1/2 small red onion, very thinly sliced |
2 small apples, cored and thinly sliced |
1/2 cup pomegranate seeds or 1 cup seedless grapes, halved |
3/4 cup salad oil (preferably grapeseed oil) |
1/3 cup sherry wine vinegar (or cider vinegar) |
3 tablespoons honey (wildflower is great!) |
1 teaspoon lemon peel, finely shredded |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
fresh edible flower (optional) |
Directions:
1. Combine the baby spinach or mesclun, watercress and onion in a medium salad bowl. Toss with about 1/8 Honey Vinaigrette to coat(recipe follows). Top with apples and pomegranate seeds and/or grapes. Drizzle with about 1/8 cup additional vinaigrette. If desired, sprinkle with finely chopped edible flower petals, such as marigolds and nasturtiums. Pass the remaining vinaigrette. Makes 4 to 5 servings. Enjoy!
2. Honey Vinaigrette:.
3. In a small bowl, whisk together the 3/4 cup salad oil, 1/3 cup vinegar, honey, lemn peel, salt, and nutmeg.
4. Note:.
5. This may be prepared and chilled up to 2 days ahead. Bring it to room temperature and whisk before using. You may wash the dry salad greens up to 2 days ahead; chill in storage bags. Up to 2 days ahead, you may remove the pomegranate seeds from membrane by submerging quartered fruit in water; use your fingers to loosen seeds. Dreain seeds, dry on papaer towels, and chill in a small storage bag.
|
|