Apple salad for sunday dinners
Delight in the perfect blend of crisp apples, vibrant greens, and zesty vinaigrette with this refreshing apple salad for your Sunday dinners.
Ingredients:
- 1 tablespoon honey
- 2 tablespoons unfiltered cider vinegar
- 1 tablespoon water
- 1/4 cup toasted walnuts
- 1/4 cup grape seed or canola oil
- 1/16 to 1/8 teaspoons cayenne pepper, I used an eighth but realize the heat will build as the dressing sits
- 2 celery hearts, very interior leafy parts only
- 2 1/2 cups nappa cabbage shreds
- 4 carrots, medium size, peeled and cut into thick ribbons with the peeled
- 2 fuji apples, washed and cut into thin half moon slices
- 1 shallot, peeled and slices into paper thin rings
- 1/2 cup toasted walnuts
- 1/4 cup green onions, sliced diagonally for garnish
- sea salt and fresh ground pepper to taste
Instructions:
- Add all the dressing components to a blender. Season with a hint of salt and a couple of twists of pepper. Blend until well combined.
- Put the celery, cabbage, apples, and carrots in a bowl. Season with salt and pepper, mix with the dressing to coat evenly. Decorate with walnuts, shallots, scallions, and serve.
Summary:
- Calories: 1637 kcal
- Fat: 115 g
- Protein: 24 g
- Carbs: 147 g
- Potassium: 3071 mg
- Magnesium: 273 mg