Apple Salad with Maple Vinaigrette Recipe

Apple Salad with Maple Vinaigrette Recipe photo by Taste of Home

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The delightful salad brings so many compliments. The balsamic vinegar dressing has a pleasant taste and nicely coats the apples, endive and other salad ingredients.—Marie Rizzio, Interlochen, Michigan

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Apple Salad with Maple Vinaigrette Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

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Ingredients

1/2 cup walnut oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg
Salt and pepper to taste
2 medium red apples, thinly sliced
2 medium green apples, thinly sliced
2 cups endive
1 block (4 ounces) brick cheese, cubed
2/3 cup chopped pecans, toasted
2 tablespoons finely chopped red onion

Directions

In a small bowl, whisk the oil, vinegar, syrup, mustard and nutmeg; season with salt and pepper. In a salad bowl, combine the apples, endive, cheese, pecans and onion. Drizzle desired amount of vinaigrette over salad; toss to coat. Refrigerate leftover vinaigrette. Yield: 8 servings. (1 cup vinaigrette).

Nutritional Facts 1 cup salad with 2 tablespoons vinaigrette equals 234 calories, 18 g fat (4 g saturated fat), 15 mg cholesterol, 107 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Apple Salad with Maple Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p188

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.