Apple & Watercress Salad With Honey Vinaigrette

Total Time
15mins
Prep 15 mins
Cook 0 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

My husband and I both liked this salad. I used pom seeds and grapes and the apple of choice was honeycrisp. The nutmeg was a delicious addition to the dressing. Reviewed for Veg Tag October.

COOKGIRl October 21, 2010

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