I have been feeding my family a lot of salads recently, so another plain, old salad was not going to cut it with my kids. For lunch I changed things up a bit and made my family an Apple Walnut Salad, which is loosely based on a salad I had at tea house in Virginia many years ago.
This should fall under the category of Impromptu Leftovers. I had a bit of bacon and Parmesan cheese leftover from meals I made last week. I also over-bought lettuce and apples when I went shopping and needed to use them up.
Instead of coating the salad with a vinaigrette, I incorporated a tip a friend shared: replace all of the sugar and some of the vinegar with juice to make a (refined) sugar-free dressing. Since I was using apples in the salad, I used apple juice in the dressing.
- 6 cups salad greens
- 2 large apples, cored and cut into bite size pieces
- 4 pieces of cooked bacon, crumbled
- ¼ cup chopped walnuts
- 2 T. grated Parmesan cheese
- ¼ cup walnut oil (or other mildly flavored oil)
- ¼ cup apple juice
- 1 T. apple cider vinegar ( or your favorite vinegar)
- 1 t. dijon mustard (or ½ t. dry mustard)
- ¼ t. coarse ground black pepper
- In a small jar (with a tight fitting lid) combine all of the ingredients and shake well. Store any unused dressing in the refrigerator for up to a week.
- In a large bowl, combine the greens, apples, bacon, walnuts and cheese.
- In a small jar (with a tight fitting lid) combine the oil, apple juice, vinegar, mustard, and pepper.
- Shake the dressing well.
- Drizzle the dressing over the salad.
- Toss thoroughly and serve immediately.