Green Machine Salad

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:
Recipe from Southern Living

More 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. 1. Whisk together first 5 ingredients in a small bowl.
  2. 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.
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