Two different apple tastes come together for a beautiful luncheon salad – perfect as a side dish for a ham sandwich.
Apple Salad
Number of Servings: 4
Salad Ingredients:
1 tart apple, like a Granny Smith, cored, halved and thinly sliced
1 sweet apple, like Fuji, Pink Lady, or Pacific Rose apple, cored, halved and thinly sliced
1 tablespoon (15 mL) fresh lemon juice
½ cup (125 mL) sharp cheddar cheese, cut into small cubes
½ cup (125 mL) chopped walnuts, toasted and cooled
2 stalks of celery, thinly sliced
¼ cup (60 mL) finely chopped green onion
2 cups (500 mL) torn Boston, butter, or romaine lettuce leaves
Vinaigrette:
1 teaspoon (5 mL) Dijon mustard
2 teaspoons (10 mL) melted apple jelly, or honey
1 ½ tablespoons (25 mL) apple cider vinegar
2-3 drops of vanilla extract
2 tablespoons (30 mL) walnut oil
3 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Prepare apple slices and place them in a salad bowl; drizzle with the lemon juice to keep them from browning.
- Make vinaigrette: In a small bowl stir together the mustard, melted apple jelly , vanilla and vinegar. Slowly drizzle in both oils (use 5 tablespoons of vegetable oil if you do not have walnut oil) and whisk until thick. Season to taste.
- Add the cheese cubes, chopped walnuts, celery, green onion, and lettuce to the apple slices. Stir to combine.
- Pour dressing over salad and gently mix to combine. Garnish with chopped walnuts, or extra apple slices.
