Apple Maple Green Salad Recipes

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Steps:

• Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.

Steps:

• 1. Prepare the dressing first. Put syrup, mayo and vinegar in a medium mixing bowl and whisk to combine. Then whisk oil in slowly until slightly thick. Refrigerate.
• 2. Toast walnuts by putting them in a skillet on medium heat for 3-4 minutes, stirring frequently to avoid burning.
• 3. Take 2 tablespoons of apple cider vinegar and add to one quart of ice cold water; set aside.
• 4. Wash apples. Cut into quarters and remove core. Slice thinly and place in the water and apple cider vinegar. This will keep the apples from turning brown.
• 5. Take Wurther's candies (you could use another brand of hard caramel) and crush. I put them in a zip lock bag and hit them with a hammer. The pieces will be pretty small.
• 6. PUTTING IT ALL TOGETHER Mix salad greens, onion, half of the cranberries, half of the Walnuts and 3/4th of the apples in a large salad bowl. Toss with dressing. Save 2 tablespoons to dribble on top.
• 7. Add the rest of the apples cranberries and walnuts over the top and sprinkle with the candies. Dribble the remaining dressing over the top. After the presentation you can toss again so the candy gets distributed throughout.

Steps:

• For dressing:
• Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
• For salad:
• Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

Steps:

• To make the dressing, whizz together the garlic, chilli and sugar in a food processor to make a rough paste. Add the fish sauce and lime juice, then season to taste.
• Fry the shallots in the oil for around 5 mins or until they are crisp and golden brown. Then remove with a slotted spoon and drain on kitchen paper. Toss the apple in the lime juice, then mix with the tomatoes and dressing. Spoon onto plates and top with the peanuts, crisp shallots and coriander.