+
0 (0)

Category: Salads

Shaved apple salad

Shaved apple salad
Christina House / Los Angeles Times

Growing up, birthdays might mean Power Rangers-themed slumber parties or an outing to Chuck E. Cheese’s. In my early 20s, I often spent them at a slightly too-expensive restaurant and then went and drank slightly too much at a bar ... Read more

Total time: 15 minutes | Serves 10

Dressing

  • 2 small or 1 large shallot
  • 1 clove garlic
  • 3 tablespoons Champagne vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ cup oil

Step 1In a blender, combine the shallot, garlic, vinegars, honey, mustard and lemon juice. Pulse until blended. With the blender running, slowly drizzle in the oil to emulsify and form the dressing. This makes about 1 ¼ cups dressing, which will keep, covered and refrigerated, up to 1 week.

Shaved apple salad

  • 10 cups (about 1 pound) mixed greens
  • 1 golden delicious or similar sweet apple, shaved or thinly sliced
  • ½ of a small red onion, thinly sliced
  • 1 Persian cucumber, shaved or thinly sliced
  • 1 cup toasted pecan or walnut halves
  • 1 cup shaved or shredded aged Gouda or provolone
  • Prepared dressing

Step 1In a large bowl, top the greens with the apple, onion, cucumber, pecans and cheese. Toss with the dressing right before serving or serve with the dressing on the side.

Each serving:
Calories 235; Protein 4 grams; Carbohydrates 9 grams; Fiber 2 grams; Fat 21 grams; Saturated fat 3 grams; Cholesterol 13 mg; Sugar 6 grams; Sodium 137 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
The Curious Palate's chicken salad
Black bean and corn salad
Balsamic shrimp and asparagus salad
Salad With Tangy Ginger Dressing