Green Machine Salad

Southern Living
Green Machine SaladRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
There's enough acidity to keep the apples from turning brown if made up to three hours ahead. Use a vegetable peeler to transform asparagus into thin ribbons, a technique that also works well with carrots.
Makes 4 servings


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1/4 cup red wine vinegar
2 tablespoons honey
1 (1-oz.) package fresh basil, chopped
1/2 cup olive oil
1 teaspoon kosher salt
1 pound fresh asparagus
1 large Granny Smith apple, cut into thin strips
1 (10-oz.) package finely shredded (angel hair) cabbage
1 bunch green onions, cut into thin strips


Hands-on: 30 Minutes
Total: 40 Minutes

1. Whisk together first 5 ingredients in a small bowl.

2. Snap off and discard tough ends of asparagus. Cut asparagus lengthwise into thin, ribbon-like strips, using a vegetable peeler. Toss together asparagus, apple, next 2 ingredients, and dressing. Cover and chill 10 minutes. Add salt and pepper to taste just before serving.

Created date

June 2014