Harvest Apple Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Granny smith apple, medium

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 6 cups Mix, spring
  • 1 pinch Pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Canola oil

• Nuts & Seeds

  • 1/4 cup Walnuts

• Drinks

  • 1/3 cup Apple juice, light

• Dairy

  • 2 oz Goat cheese

Found on emilybites.com

Ingredients

• 1/3 cup light apple juice (such as Trop50 Farmstand Apple)
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• A pinch of salt
• A pinch of pepper
• 1 tablespoon canola oil
• 6 cups Spring Mix (or other baby greens or lettuce blend) – I pack my cups for extra salad
• 1 medium Granny Smith apple, cut into matchstick pieces
• 2 ounces crumbled goat cheese
• ¼ cup chopped walnuts

Directions

• In a mixing bowl, stir together the apple juice, vinegar, honey, salt and pepper until well combined. Add the oil and stir in. To build the salads, place 1 ½ cups (lightly packed) of greens onto each plate and top with ¼ of the apple slices. Sprinkle ½ an ounce of goat cheese and a tablespoon of walnuts over each plate. Make sure to stir or shake the dressing again before adding it to combine ingredients. Drizzle two tablespoons of the dressing over each salad. *Build each salad to serve! If you’re only serving one or two salads, store the remaining dressing in an airtight container in the fridge and toss the leftover apple slices in lemon juice (also store in the fridge). You don’t want to build the leftover salads and dress them until you’re ready to eat them.