Green Apple Salad Recipes

GREEN APPLE SALAD WITH BLUEBERRIES, FETA, AND WALNUTS

Steps:

• Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl.
• Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing.
• Pour dressing over salad; toss to combine. Chill until serving.

GREEN APPLE SALAD

Steps:

• To make the dressing, whizz together the garlic, chilli and sugar in a food processor to make a rough paste. Add the fish sauce and lime juice, then season to taste.
• Fry the shallots in the oil for around 5 mins or until they are crisp and golden brown. Then remove with a slotted spoon and drain on kitchen paper. Toss the apple in the lime juice, then mix with the tomatoes and dressing. Spoon onto plates and top with the peanuts, crisp shallots and coriander.

WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE

Steps:

• Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

SPINACH AND GREEN APPLE SALAD

Steps:

• In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
• Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
• Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
• Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

MIXED GREEN SALAD WITH APPLES

Steps:

• Whisk first 4 ingredients until blended.
• Toss salad greens with remaining ingredients in large bowl.
• Serve salad with the vinaigrette on the side.

RED AND GREEN APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Cover and refrigerate. Just before serving, combine sour cream and mayonnaise. Pour over apples and toss to coat. Stir in dates, nuts and cherries.

CARROT AND GREEN APPLE SALAD

Steps:

• To make the dressing, combine the thick yogurt with the mayonnaise, cider vinegar, lemon juice, and honey. Whisk well to combine. Salt and pepper should be added to taste; whisk again.
• Grate the carrots and unpeeled apple.
• Combine the grated carrots and apple with the dressing, tossing to mix well. Chill well.
• Top servings with a little of the chopped mint.

FENNEL AND GREEN APPLE SALAD

Steps:

• Chop off the fronds where they meet the body of one fennel bulb.
• Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
• Repeat with the other bulb.
• You should have 2 cups of sliced fennel. Set them aside.
• chop one tablespoon of the fronds and set them aside also.
• Put the fennel and the apple into a mixing bowl.
• Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
• Toss gently, taste and season with salt and pepper.
• Arrange the salad on a large, chilled serving platter.
• Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

MIXED GREENS AND APPLE SALAD

Steps:

• In a large salad bowl, combine the salad greens, apple and feta cheese. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Drizzle over salad; toss to combine.

MâCHE AND GREEN APPLE SALAD WITH PANCETTA AND ALMONDS

Steps:

• Combine vinegar and shallot in bowl; whisk in oil. Season with salt and pepper.
• Arrange enough pancetta in large skillet to cover bottom. Cook over medium heat until brown, turning and adding more pancetta as slices shrink. Transfer to paper towels. Add almonds to drippings in skillet. Cook until golden, about 3 minutes. Transfer to bowl and cool. DO AHEAD Dressing, pancetta, and almonds can be made 2 hours ahead. Let stand at room temperature.
• Place 2 lettuce leaves on each of 8 plates. Drizzle with some dressing. Place mâche, nuts, and apples in large bowl; crumble in pancetta. Toss with enough dressing to coat; mound on lettuce.