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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 47%
  • Protein: 0.4g
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Carbohydrate: 9.5g
  • Fiber: 1.5g
  • Sodium: 1.7mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 2. Drain apples thoroughly in a colander; return to bowl. Add orange juice and oil, and mix gently.
  3. 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.
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