Arizonas Granny Smith Salad Recipes

GRANNY SMITH & CELERY SALAD

Granny Smith & Celery Salad image

I had the most fantastic side salad from a cafe yesterday. I believe I have recreated it! It was originally made with peanuts but I prefer toasted pecans. Try both and see what you think.

Provided by Chicagoland Chef du

Categories Salad Dressings

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 large granny smith apples, peels on, cored
2 stalks celery, sliced on the diagonal
1/2 cup pecan halves, toasted, substitute peanuts
1/4 cup flat leaf parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
salt
pepper, several grinds

Steps:

Toast pecans halves in a 375° oven for 5-7 minutes. Watch closely to avoid burning. Cool completely, Chop into desired size.
Slice the apples into long matchstick pieces or chop into bite size pieces.
Slice the celery on the diagonal into bite size pieces 1/2" thick
Rinse, pat dry and chop parsley.
Make vinaigrette add salt and pepper to taste.
Toss all ingredients together, chill and serve.

Nutrition Facts : Calories 299.7, Fat 22.8, SaturatedFat 2.7, Sodium 20.2, Carbohydrate 26.7, Fiber 5.7, Sugar 18.6, Protein 1.9

BLACK BEAN AND GRANNY SMITH APPLE SALAD

Black Bean and Granny Smith Apple Salad image

A colorful, tongue-tantalizing salad using black beans and tart apples. This salad can be served plain, on a bed of lettuce, or with tortilla chips.

Provided by Mickey

Categories Black Bean Salad

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2 Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 14.1 g, Fat 3.9 g, Fiber 2.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 296.2 mg, Sugar 9.7 g

BLACK BEAN AND GRANNY SMITH APPLE SALAD

Black Bean and Granny Smith Apple Salad image

A colorful, tongue-tantalizing salad using black beans and tart apples. This salad can be served plain, on a bed of lettuce, or with tortilla chips.

Provided by Mickey

Categories Black Bean Salad

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2 Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 14.1 g, Fat 3.9 g, Fiber 2.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 296.2 mg, Sugar 9.7 g

ARIZONA'S GRANNY SMITH SALAD

Arizona's Granny Smith Salad image

Make and share this Arizona's Granny Smith Salad recipe from Food.com.

Provided by Ann Cecile

Categories Salad Dressings

Time 20m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 11

Ingredients

2 cups field greens
1/4 cup gorgonzola
1/4 cup spiced pecans
1 granny smith apple, peeled, cored, and julienned
1/2 cup red grapes
5 tablespoons red wine vinegar
1 shallot, minced (about 2 tablespoons)
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil

Steps:

Dressing.
Combine vinegar and next 4 ingredients in a medium bowl. Slowly whisk in oil until well blended. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.
Salad.
Mix greens, cheese, pecans, apples, and grapes together. Toss.
Pour vinegarette over salad.

Nutrition Facts : Calories 698.7, Fat 57.2, SaturatedFat 11.8, Cholesterol 25.3, Sodium 1226.3, Carbohydrate 43, Fiber 7.3, Sugar 28.4, Protein 11.8

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