Grilled Apple Tossed Salad
Taste of Home
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The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
SERVINGS: 4
CATEGORY: Salads
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 15 min.
Ingredients:
- 6 tablespoons olive oil
- 1/4 cup orange juice
- 1/4 cup white balsamic vinegar
- 1/4 cup minced fresh cilantro
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon chili sauce
- 1 garlic clove, minced
- 2 large apples, cut into wedges
- 1 package (5 ounces) spring mix salad greens
- 1 cup walnut halves
- 1/2 cup crumbled blue cheese
Directions:
For dressing, in a small bowl, combine the first eight ingredients. Pour 1/4 cup into a large resealable plastic bag; add apples. Seal bag and turn to coat; refrigerate for at least 10 minutes. Cover and refrigerate remaining dressing until serving.
Drain apples, reserving marinade for basting. Thread onto six metal or soaked wooden skewers. Grill apples, covered, over medium heat for 6-8 minutes or until golden brown, basting frequently. Turn and grill 6-8 minutes longer or until golden and tender.
In a large salad bowl, combine the greens, walnuts and blue cheese. Add apples. Drizzle with reserved dressing and toss to coat. Yield: 4 servings.