Apple Accent Salad

Romaine lettuce mixed with arugula, red cabbage, Fuji apple. green onion, bell pepper, carrot, toasted pecans, and tossed with a vinaigrette featuring lemon, lime and orange.

Ingredients -

3/4 Head Romaine Lettuce, torn into bite size pieces
1 bunch Arugula, chopped
1 large Fuji or Gala apple, chopped
1 cup shredded Red Cabbage
3 Green Onions, chopped
1/2 Red or Yellow Bell Pepper, chopped
2 Carrots, shredded
3 teaspoon chopped, Toasted Pecans
Alfalfa Sprouts

Triple Citrus Dressing:
1 3/4 teaspoon Salt, or to taste
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Dry Mustard
2 cloves Garlic, crushed
2 tablespoons minced Green Onion tops
1 cup Vegetable Oil
1/4 cup Lime Juice (2 to 3 limes)
1/4 cup Lemon Juice (1 to 2 lemons)
3/4 cup + 2 tablespoons Fresh Orange Juice
1/4 cup Water
2 tablespoons Apple Cider Vinegar

Preparation:

1. Rinse romaine lettuce in cold water. Pat dry or use salad spinner.

2. Add lettuce to large serving bowl.

3. Add arugula, chopped apple, shredded cabbage, chopped green onions, chopped bell pepper, shredded carrots, and toasted pecans.

4. Toss to combine.

5. Top with alfalfa sprouts.

6. Serve with Triple Citrus Dressing

Triple Citrus Dressing:

1. Add salt, black pepper, dry mustard, crushed garlic, green onion tops, vegetable oil, lime juice, lemon juice, orange juice, water, and apple cider to large jar with lid.

2. Seal lid tightly and shake well.

3. For best flavor prepare one day ahead.

Salad Making Tips

Arugula

Similar in appearance to dandelion leaves, arugula, with its pungent, peppery flavor, has small slender leaves that add nice texture and flavor to salad dishes.

Salad Making Tips

Tearing

Tear salad greens don’t cut them to avoid bruising and browning. Tearing exposes more of the insides of the leaves, so the leaves dressing better.

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