Apple-Mint Salad

Notes: Chef Eric Skokan at Gold Lake Mountain Resort and Spa in Ward, Colorado, serves this simple dish as a palate cleanser. Prepare through step 2 up to 3 hours ahead; cover and chill.


Makes 8 servings

Recipe from


Nutritional Information

Calories 68
Caloriesfromfat 47 %
Protein 0.4 g
Fat 3.6 g
Satfat 0.5 g
Carbohydrate 9.5 g
Fiber 1.5 g
Sodium 1.7 mg
Cholesterol 0.0 mg


6 tablespoons lemon juice
2 Granny Smith apples (1 lb. total)
1/3 cup orange juice
2 tablespoons salad oil
1/3 cup finely slivered fresh mint leaves
8 butter lettuce leaves, rinsed and crisped
Fresh mint sprigs


1. In a 4- to 5-quart bowl, mix lemon juice with 1 quart water. Rinse apples, cut in half, and core; thinly slice lengthwise, then cut slices into matchstick-size slivers. As apples are cut, immerse in lemon water.

2. Drain apples thoroughly in a colander; return to bowl. Add orange juice and oil, and mix gently.

3. Just before serving, add mint leaves. Mix gently and add salt to taste. Place a lettuce leaf on each of 8 salad plates. Spoon apple salad equally onto lettuce leaves; garnish with mint sprigs.

Chef Eric Skokan, Ward, Colorado,

Gold Lake Mountain Resort and Spa,


February 2001
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