Mixed Green Salad with Apple & Smoked Cheddar
A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.
Yield
2 servingsPrep
15 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | pinch |
sugar
|
*
|
| ½ | tablespoon |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
freshly minced, small clove |
|
| Salad | |||
| 1 | each |
apples
fuji or gala, thinly sliced |
|
| 2 | each |
celery
thinly sliced |
|
| 1 | cup |
beans
soy beans (edamame), or chick peas, cooked |
|
| 4 | each |
radishes
halved and thinly sliced |
|
| 6 | cups |
mixed salad greens
well washed and dry |
*
|
| ½ | cup |
walnuts
coarsley chopped, toasted, and tossed with 1/2 tablespoon maple syrup |
|
| ½ | cup |
cheddar cheese
smoked or extra sharp, cut into 1/2-inch cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette: | |||
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
red wine vinegar
|
|
| 1 | pinch |
sugar
|
*
|
| 7.5 | ml |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
freshly minced, small clove |
|
| Salad: | |||
| 1 | each |
apples
fuji or gala, thinly sliced |
|
| 2 | each |
celery
thinly sliced |
|
| 237 | ml |
beans
soy beans (edamame), or chick peas, cooked |
|
| 4 | each |
radishes
halved and thinly sliced |
|
| 1.4 | l |
mixed salad greens
well washed and dry |
*
|
| 118 | ml |
walnuts
coarsley chopped, toasted, and tossed with 1/2 tablespoon maple syrup |
|
| 118 | ml |
cheddar cheese
smoked or extra sharp, cut into 1/2-inch cubes |
*
|
Directions
In a small bowl, add all the dressing ingredients together, and whisk until well mixed. Set aside.
In a medium bowl, add the apple, celery, soy beans (edamame) or chick peas, and radishes.
Pour ⅔ of the dressing over, and toss until well coated.
In a large mixing bowl, gently toss the mixed greens with the remaining vinaigrette until evenly coated.
Divide the greens among two serving plates.
Place equal amount of apple-celery-edamame mixture on top of the greens.
Sprinkle with cheddar and walnuts.
Serve.
