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.
- 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
- 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.
I agree that the dressing puts this over the top. Love, Love, Loved it. A friend game me some walnut oil and since I had previously purchased some pure maple syrup I decided to try this recipe. I am glad I now have a special use for both. I used artisian sald a blend of 4 lettuces and I used honey crisp apple. Yummy. Hmm the stars don't work I will have to return and put in 5 stars O I had to put them in 1 by 1- a crazy thing to have to do.