Time 30m Yield 16 servings (1 cup each). Number Of Ingredients 15 Steps:
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
Time 10m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large salad bowl, combine the salad greens, apple and feta cheese. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Drizzle over salad; toss to combine.
Time 15m Yield 1 cup each of apple mix and salad greens, 4 serving(s) Number Of Ingredients 10 Steps:
To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk. To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve over mixed greens.
Time 15m Yield 1 large salad Number Of Ingredients 9 Steps:
Mix greens, apple, cranberries, and walnuts in large bowl. Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top. Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don’t).
Time 15m Yield 10 servings, 1 cup each Number Of Ingredients 9 Steps:
Whisk first 4 ingredients until blended. Toss salad greens with remaining ingredients in large bowl. Serve salad with the vinaigrette on the side.
Yield Makes 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.
More about “mixed greens and apple salad recipes”
Time 20m Yield 10 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
