I love this salad. My friends always ask me to bring it to gatherings. sometimes I use pears, sometimes I use different cheeses, but I really like the dressing so that stays constant. I don't usually dress the salad for guests, i let everyone add however much they want.
Green Salad with Apples and Maple-Walnut Dressing
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)
More From Cooking Light
Amount per serving
- Calories: 73
- Calories from fat: 27%
- Fat: 2.2g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1.3g
- Protein: 1.6g
- Carbohydrate: 13.7g
- Fiber: 2.5g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 159mg
- Calcium: 58mg
- 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
- 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.
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