Green Salad with Apples and Maple-Walnut Dressing

Green Salad with Apples and Maple-Walnut Dressing Recipe
Photo: Howard L. Puckett; Styling: Jan Gautro
This salad contains sweet, spicy, nutty, and salty notes. Walnut oil adds the depth; you can substitute extravirgin olive oil--albeit with milder results.

Yield:

4 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 73
Caloriesfromfat 27 %
Fat 2.2 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 1.3 g
Protein 1.6 g
Carbohydrate 13.7 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 159 mg
Calcium 58 mg

Ingredients

6 cups gourmet salad greens
1 cup (2-inch) julienne-cut Braeburn or Honeycrisp apple
2 tablespoons cider vinegar
2 tablespoons maple syrup
2 teaspoons whole-grain Dijon mustard
1 1/2 teaspoons walnut oil
1/8 teaspoon salt
1/8 teaspoon ground red pepper

Preparation

Combine salad greens and apple in a large bowl.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

August 2005
My Notes

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

Add Note