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Five amazing apple salads

Toss crisp, fresh-picked crunch into healthful salads. 

AppleSalad

 

The old adage “An apple a day keeps the doctor away” has some scientific research to back it up—apples provide a good source of dietary fiber, which helps support healthy digestion and Vitamin C, important for skin and immune health. But an apple pie a day? That’s another matter! To benefit most from this fabulous fruit’s good-for-us goodness, it’s better to enjoy them fresh, natural and with no added sugar.

CHOPPED APPLE SALAD WITH MANCHEGO (SWISS) AND SALTED ALMONDS

Combine 3 thinly sliced Granny Smith apples, 2 tablespoons coarsely chopped flat-leaf parsley, ½ cup thinly sliced celery, ½ cup (¼-inch) cubes Manchego (Swiss) cheese, and ¼ cup coarsely chopped dry-roasted, salted almonds in a large bowl. Whisk together 3 tablespoons honey, ¼ cup freshly squeezed lemon juice, 1 teaspoon fresh thyme, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper in a small bowl; drizzle mixture over salad. Toss well; serve immediately. Makes 4 to 6 servings.

FENNEL, APPLE AND MANDARIN ORANGE SALAD

Combine 1 trimmed and thinly sliced fennel bulb, 2 thinly sliced large Fuji apples, sections from 3 fresh mandarin oranges,* and 6 cups arugula or spinach in a large bowl; toss well. Whisk together ½ cup extra-virgin olive oil, ¼ cup freshly squeezed lemon juice, 2 tablespoons minced green onion and ½ teaspoon finely shredded lemon peel in a small bowl. Drizzle mixture over salad and mix well. Makes 4 to 6 servings.

*TIP: Fresh mandarin oranges are usually available November through April. If the fresh variety is out of season, substitute 1 (13-ounce) can of mandarin oranges, drained. Canned mandarins are available year-round.

APPLE–CARROT SALAD WITH HORSERADISH

Combine 1 (10-ounce) bag shredded or matchstick carrots, 2 large chopped Granny Smith apples, ½ cup reduced-fat sour cream, 2 tablespoons cream-style horseradish, 2 tablespoons chopped flat-leaf parsley, 1 teaspoon freshly squeezed lemon juice and 1 teaspoon sugar in a large bowl. Mix well; cover and refrigerate salad for 60 minutes before serving.

HONEYCRISP APPLE SALAD WITH FETA CHEESE

Thinly slice half of a small red onion; transfer slices to a bowl of ice water and let slices soak for 10 minutes. Drain onions well; pat dry with paper towels. Combine onions, 4 large, thinly sliced Honeycrisp apples, 4 thinly sliced radishes and ½ cup torn fresh basil leaves in a large bowl; toss well. Whisk 2 tablespoons white wine vinegar and ¼ cup extra-virgin olive oil together in a small bowl; drizzle mixture over salad and toss well. (Makes 4 to 6 servings.)

APPLE, CRANBERRY AND WALNUT SALAD WITH MAPLE VINAIGRETTE

Combine 1 (5-ounce) bag mixed baby salad greens, 2 large Gala apples cut into thin strips, ¾ cup dried tart cherries and ½ cup toasted chopped walnuts in a large bowl; toss well. Whisk ½ cup extra-virgin olive oil, ¼ cup cider vinegar, ¼ cup pure maple syrup, 1 teaspoon finely shredded orange peel and 1 teaspoon Dijon-style mustard together in a small bowl. Drizzle mixture over salad and toss well. Makes 4 to 6 servings.