Prep 10 mins
Cook 0 mins
A very refreshing salad to be enjoyed any time of year.
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3⁄4 teaspoon sugar
- 3⁄4 tablespoon chopped fresh dill
- 3 tart apples, cored and sliced 1/2 inch thick (Granny Smith)
- 1⁄2 bunch watercress
- 1⁄2 bunch arugula (rocket or roka)
- 1 small red onion, sliced and separated into rings
- 1⁄2 cup feta cheese, crumbled (blue cheese can be subbed)
- 1⁄2 cup toasted pine nuts or 1⁄2 cup walnuts, coarsely chopped
- Whisk together first 5 ingredients.
- Reserve half of dressing.
- Toss remainder with apples and onion rings.
- Arrange watercress and arugula on 4 salad plates, drizzle with reserved dressing.
- Divide apple slices and onion rings among plates.
- Sprinkle with feta and pine nuts.
Delicious! Loved the combination of ingredients. I feared it would be a bit sour, but it wasn't at all. I used the pine nuts, skipped the dill (not a dill fan), and substituted fresh chopped parsley. Did I mention it's a very attractive salad? Thanks, evelyn.
I was looking for a salad for the Thanksgiving meal, something to provide a counter point to the flavors of Thanksgiving, and this was it. I substitued mixed greens for watercress and arugula due to availability in my grocery. I definitely will be making this salad again, but believe I would cut the apples slices into more managable bite size pieces, probably in half. Thanks for posing this recipe.
I really liked this recipe as an alternative sort of greek salad. I omitted the dill and used arugula and mixed baby greens. I served it to guests with some chicken kebobs, greek roasted potatoes (#139865 - the best!), and tsatsiki (#157176 - so good!). The dressing is so delectable that my hubby requested we keep a jar in the fridge. The sugar makes it nice and smooth. We've been using it on salads all week. Thank you :)