Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Hooray for the food processor, which makes this crisp, refreshing salad a snap to make. Honeycrisp apples have peel that ranges in color from bright red to golden--pick the redder ones, as they tend to be sweeter. Don't make this dish too far ahead, as it might discolor; aim for no more than 30 minutes before you plan to serve it.

Recipe by Cooking Light November 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
13 mins
total:
13 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice apple wedges in a food processor fitted with a slicing blade. Combine apples, lemon juice, and sugar in a large bowl; toss to coat. Slice beet and onion wedges in food processor fitted with a slicing blade; add beet mixture and parsley to apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently to coat. Arrange about 2/3 cup salad on each of 8 plates; top each serving with 1 tablespoon walnuts and about 1 1/2 teaspoons cheese.

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Nutrition Facts

129 calories; fat 9.4g; saturated fat 1.4g; mono fat 3.2g; poly fat 4.5g; protein 2.4g; carbohydrates 10.4g; fiber 1.7g; cholesterol 3mg; iron 0.4mg; sodium 254mg; calcium 35mg.
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