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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Combine salad greens and apple in a large bowl.
  2. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.
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