Green Machine Salad

Green Machine Salad Recipe
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.

Yield:

Makes 4 servings
Total time: 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 40 Minutes

Ingredients

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

Preparation

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.

Marian Cooper Cairns,

Southern Living

July 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note