Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start. Ingredients:
6 cups mixed greens, rinsed |
1 cup braeburn apple, julienned, cut 2-inches long (can substitute similar apple such as honey crisp, etc.) |
2 tablespoons apple cider vinegar |
2 tablespoons maple syrup (not imitation) |
2 teaspoons brown mustard (or dijon) |
2 1/2 teaspoons walnut oil |
1/8 teaspoon salt |
1/8 teaspoon cayenne |
1/2 cup walnuts, toasted and chopped |
Directions:
1. In small glass bowl, prepare salad dressing first and set aside.
2. Use salad spinner to remove excess moisture from the greens.
3. *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
4. Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
5. Serve remaining salad dressing on side along with the toasted walnuts if using.
6. *For best results, cut up apples and toss with the vinegar right before serving.
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