Green Salad With Apple Cider Vinaigrette
Published Nov. 16, 2022
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons apple cider vinegar
- 2teaspoons Dijon mustard
- 1teaspoon dark brown sugar
- ¼cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1green apple, cored, quartered and thinly sliced
- 2tablespoons chopped chives
- 1head green leaf lettuce, trimmed, leaves pulled apart, washed and torn into large pieces
- 1head romaine, trimmed, leaves pulled apart, washed and torn into large pieces
- 2cups baby arugula
- ¼cup chopped, toasted pecans or walnuts (optional)
Nutritional analysis per serving (4 servings)
228 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine the cider vinegar, mustard, dark brown sugar and 1 teaspoon room-temperature water. Whisk continuously and drizzle in the olive oil to make a smooth emulsion. Season with salt and black pepper. Taste and adjust the seasoning, if necessary.
- Step 2
Transfer the apple slices and chives to a large bowl. Add 3 tablespoons of the vinaigrette and toss together to coat. Add the green leaf lettuce, romaine and baby arugula, and gently toss to combine.
- Step 3
Pile handfuls of the mixed greens and apples on a serving platter or among plates. Drizzle each handful on the plate with a spoonful of dressing. Continue with more handfuls and drizzles of dressing until the greens are all used up. Top with the chopped, toasted nuts, if using. Serve immediately.
Private Notes
Comments
Green is the theme but I've also added dried tart cranberries, that plump/soften. Delicious.
I think you could add small bites of smoked or sharp cheddar or even manchego cheese to turn this into an entree salad, obviously not for Thanksgiving day!
Substituting roasted walnut oil for the olive oil beautifully pulls together and bolsters the flavors of the season.
Solid simple salad. I chucked all the dressing ingredients (eye balled the Dijon) in a measuring cup and used my immersion blender - much easier.
Definitely add cheddar and definitely does not keep. Only had room in salad bowl for arugula and curly green lettuce however the recipe is definitely a keeper.
Delicious and easy! Had to hack the recipe a bit to accommodate for twice as many people, a really rich main course (wanted a higher acidity training), and needing to sub onion for chives (slicing onion super thinly and soaking in water really helped!), but it was delicious especially with the walnuts!