Prep 10 mins
Cook 0 mins
Grown in Washington state, "Piñata's heirloom parentage (it's a cross between Golden Delicious, and the heirlooms Cox's Orange Pippin, and the Duchess of Oldenburg varieties) gives the apple a unique flavor. Piñata apples are crisp and juicy with all the classic apple flavors that you love, and a unique tropical finish." I discovered this new variety (new to me) during the Holidays and couldn't wait to try them in a recipe! Here's one I found on stemlit.com. Growing season for the 'Piñata' apple is December through April here in the PNW. I don't remember where I found the cilantro-lime vinaigrette recipe...somewhere on the net. The vinaigrette recipe will yield more than is necessary for the salad and probably enough for three or four servings.
- 2 cups mixed spring greens (or other mixed greens' mix of your choice)
- 1 tablespoon Cotija cheese (the cotija is my change) or 1 tablespoon feta, crumbled (the cotija is my change)
- 1⁄4 cup pinata apple (sliced)
- 1 tablespoon small diced red onion
- 1 -2 tablespoon sliced almonds, toasted
- cilantro, to garnish (optional)
- 1⁄2 cup chopped cilantro
- 1⁄4 cup olive oil (instead of canola oil)
- 1 -2 tablespoon fresh lime juice
- 1 tablespoon apple cider vinegar or 1 tablespoon red wine vinegar
- salt and pepper
- 1 small garlic clove, finely minced
- 1⁄2 teaspoon oregano
- 1⁄8 teaspoon vanilla extract (I added this ingredient)
- Salad: Place mixed spring and spinach salad mix in a bowl, garnish with crumbled cotija (or feta cheese) and the diced red onions.
- Add Pinata apple slices, and drizzle with the vinaigrette.
- Vinaigrette: Combine ingredients in a small non-reactive bowl and whisk. Best prepared 1 hour in advance.
I wasn't sure what to rate this recipe. We didn't really care for it, however I couldn't find pinata apples so I used gala. I really didn't like the vanilla in the dressing, but otherwise the dressing was pretty good. I am rating it a 4 instead of a 3 because it has potential and I think others should try it. Made for ZWT8