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Apple-Mint Salad

Yield Makes 8 servings
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.


  • 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
  • Salt
  • 8 butter lettuce leaves, rinsed and crisped
  • Fresh mint sprigs

Nutrition 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

How to Make It

  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.

Gold Lake Mountain Resort and Spa