My salads are a general framework rather exact recipes with precise ingredients and measurements. My favorite combination for this salad is romaine and a crisp apple – Pink Lady, Honey Crisp and Granny Smith are my preferred choices. But I often make it with other greens.
- Instead of Romaine lettuce, mixed greens, spinach, arugula, baby kale
- Replace walnuts with any nut (almond, pecan, etc) or seed (pumpkin, sunflower)
Note: I always buy nuts and seeds raw and roast them myself 1) either a large batch on a baking sheet for 5 minutes in an oven preheated to 350 or 2) toasting specific amount as needed in a skillet on the stove top at medium heat