By request for Carin, who pointed out that I only have 3 salads in the archives so far. Thanks!
I don't remember where this idea came from originally, but I've been making it for years. It's light and healthy, and great for serving all year 'round. I particularly like to serve this at barbecues, it's a nice counterpart to bigger flavors like smoked meats and baked beans. It was also a terrific accompianment to a traditional Easter dinner.
TPC's Green Salad with Apples and Maple Vinagerette
Serves 8
1 head of romaine lettuce and an assortment of other greens, bite sized pieces
1 bunch of green onions or chives, sliced thinly on the bias or snipped into 1" pieces
3 Granny Smith or Golden Delicious apples, cored and sliced thinly
Maple vinagerette:
1/3 C chicken broth
1/3 C light olive oil or canola
2 T good maple syrup
1/4 C cider vinegar
1T whole grain or dijon mustard
S&P, TT
I like to slice my apples ahead of time and let them sit in the dressing, then all you have to do at service is toss it with greens and chives or green onions. It keeps the apples from browning, and they soak up a lot of flavor.
How can something healthy look so good???
I don't know, Julie, but thanks! It's really a great salad.
That was a great salad. Simple, light, and flavorful. It was a nice way to finish an easter dinner. Kudos!