Apple Pear Cucumber Salad

"This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. From Whole Foods."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Anonymous photo by Anonymous
photo by SneekerGirl photo by SneekerGirl
Ready In:
15mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • For the Dressing:

  • Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
  • For the Salad:

  • Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
  • Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
  • If cucumber is waxed, peel it; otherwise leave skin on.
  • Slice onion any way you like.
  • Add all to bowl with dressing and toss to coat.

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Reviews

  1. HunterAZ
    I made this last night and it was amazing. I actually diced up a Fuji apple and English cucumber about 1/4 inch in thinkness. The few things I did different was used avocado oil instead of the evoo. I omitted the brown sugar as well. The apple was sweet enough that I didn't need it. I also substituted the vinegar for 1/2 lemon. Will definitely keep this in the weekly rotation.
     
  2. PatCM
    I made this for Friday supper. I was alone so adjusted the measurements. I loved this salad. It was so delicious. <br/>Because I had all the ingredients on hand I could follow the recipe exactly. It filled me up. It was crunchy and with the blend of dilll (had to use the dried) and everything else, I'm going to make this for Thanksgiving.
     
  3. Carianne
    With a load of fresh organic apples and pears from a local orchard, this salad was just what I needed when a good friend also brought me some gigantic homegrown cucumbers. Lovely late summer deliciousness. I used dijon mustard and dried dill because that is what I had. I will certainly make this again!
     
  4. nora3972
    I haven't made this yet... but have an idea for the folks that are not finding it sweet enough... The salad ingredients sound very appealing to me.... One of my go-to "secret ingredients" these days is honey mustard salad dressing... in a bottle. I think that, enhanced with a little fresh dill.. might do the trick for a quick dressing for what sounds like an amazing salad...
     
  5. Chef Smig52
    4 1/2 stars! I made a couple of modifications based on what I had (OK a lot). Substituted rice wine vinegar for the cider, and substituted Dijon for whole grain mustard, and used honey for the brown sugar. I also used only pears and pineapple. This may have changed the whole flavor of the dish but I really liked how the light acidity, complemented the sweetness of the fruit and how the mustard emulsified the oil for the dressing, and the dill added that unexpected flair of flavor. Delicious!
     
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Tweaks

  1. Chef Smig52
    4 1/2 stars! I made a couple of modifications based on what I had (OK a lot). Substituted rice wine vinegar for the cider, and substituted Dijon for whole grain mustard, and used honey for the brown sugar. I also used only pears and pineapple. This may have changed the whole flavor of the dish but I really liked how the light acidity, complemented the sweetness of the fruit and how the mustard emulsified the oil for the dressing, and the dill added that unexpected flair of flavor. Delicious!
     
  2. billybolo
    Can I add another star? I just got done picking a butt load of apples and was looking for something to do with them. Found this recipe and thought why not; i need a salad for tonight. I'm so glad I did. This is amazing. I used empire apples instead of a tart apple and omitted the brown sugar. This is now in my top 5 if not 3 of salads.
     
  3. justcallmetoni
    Very interesting and tasty salad. Funny that you can natuarally see almost any 2 or 3 ingredients together -- but would not think to put all of them together. Surprisingly, I loved the apples pears and mustard together. The cucumbers, while adding crunch and color did not add nearly as much flavor.I used one Mutsu apple (pale green) and one Fuji apple (red) along with a Bosc. I did chill for about 30minutes and don't think additional time was needed often the case in these kinds of salads. The flavors came together rather quickly. And yes, replaced half the oil with water to make this lower in fat. Should point out that I am going with the new rating guides in Beta which are probably a bit more narrow than my old system. Months ago, this would have been 5 star. Thanks Chef Kate!
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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