Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing
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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.”
Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing
1 recipe photo
READY IN:15mins |
SERVES:4-5 |
UNITS:US |
|
Ingredients Nutrition
- 6 cups mixed greens, rinsed
- 1 cup braeburn apple, julienned, cut 2-inches long (can substitute similar apple such as Honey Crisp, etc.)
Dressing
- 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
Garnish
- 1⁄2 cup walnuts, toasted and chopped
Directions
- In small glass bowl, prepare salad dressing first and set aside.
- Use salad spinner to remove excess moisture from the greens.
- *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
- Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
- Serve remaining salad dressing on side along with the toasted walnuts if using.
- *For best results, cut up apples and toss with the vinegar right before serving.
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Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing