Romaine and Apple Salad with Walnuts

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.

Variations:

• 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

Green Salad with Apple and Walnuts

Print Recipe

• CourseSalads

Servings

4 servings

Servings 4 servings

Green Salad with Apple and Walnuts Print Recipe CourseSalads Servings 4 servings Servings 4 servings

Ingredients

• 5 oz Romaine lettuce or other greens
• 1 apple cored, sliced and cut into matchsticks
• 2 tablespoons green onions finely sliced (or 2red onion finely chopped)
• 1/4 cup toasted walnuts
• lemon
• CMF Salad Dressing

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Trim off base of romaine, and about 1/2 inch from the top. Quarter in half lengthwise, then cut into bite-size pieces
2. Wash and dry in salad spinner
3. Thinly slice green onions, using both white and green parts, toss into lettuce
4. Core apple, quarter, cut into fine slices, then into matchsticks. Drizzle with fresh lemon juice to prevent from oxidizing. Mix half of apple into lettuce
5. Chop toasted walnuts. Mix half of walnuts into lettuce
6. Toss salad with CMF Salad Dressing (lemon version)
7. Sprinkle remaining apple and walnuts on top and serve.

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