Fuji Apple Salad Recipe
Mixed Baby Greens, Toasted Almonds, Feta Cheese Mustard Vinaigrette
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Ingredients
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Salad
Mustard Vinaigrette
Method
Salad
- 1
Prepare apples
Wash and core the Fuji apples. Slice into 1/8- to 1/4-inch thin wedges or half-moons. Toss the slices immediately with 1 tablespoon fresh lemon juice in a small bowl to prevent browning; set aside.
- 2
Slice onion
Peel and very thinly slice the red onion. Separate slices into rings or chiffonade and place in a small bowl of cold water for 5 minutes if you want to mellow the bite; drain and pat dry.
- 3
Assemble greens
Place 6 cups mixed baby greens into a large salad bowl or divide evenly among 4 plates (about 1.5 cups per serving).
- 4
Add toppings
Scatter the dressed apple slices, toasted sliced almonds (1 cup), crumbled feta (3 oz), and the drained red onion over the greens evenly.
Mustard Vinaigrette
- 5
Combine dressing ingredients
In a small bowl or jar combine 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper. Whisk to combine.
- 6
- 7
Dress salad
Right before serving, drizzle about 3 to 4 tablespoons of vinaigrette over the assembled salad (reserve leftover dressing in the refrigerator for up to 5 days). Toss gently to coat the greens and distribute toppings. Add additional dressing to taste.