Apple Salad With Maple Vinaigrette Food

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APPLE SALAD WITH MAPLE-MUSTARD VINAIGRETTE



Apple Salad with Maple-Mustard Vinaigrette image

This seasonal salad will be a hit at any gathering. It's also easy for weeknights; just halve the recipe. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

1/4 cup thawed frozen apple juice concentrate
2 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons spicy brown mustard
2 tablespoons maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
9 cups torn mixed salad greens
2 large tart apples, chopped
1 small red onion, thinly sliced
1/3 cup chopped walnuts, toasted

Steps:

  • In a small bowl, whisk the first seven ingredients. In a large bowl, combine salad greens, apples, onion and walnuts. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 87 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE



Roasted Apple Salad with Spicy Maple-Cider Vinaigrette image

We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

4 medium Fuji, Gala or other firm apples, quartered
2 tablespoons olive oil
DRESSING:
2 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Sriracha chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (5 ounces) spring mix salad greens
4 pitted dates, quartered
1 log (4 ounces) fresh goat cheese, crumbled
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE



Fall Apple Chicken Salad With Maple Mustard Vinaigrette image

From Trial and Error. She says: i ate this salad six times in two weeks. six. it is that good. and it wasn't just me that loved it, jason said it's one of the best salads he's ever had. in my opinion, the goat cheese makes it. we had ours with fresh honey crisp apples we picked ourselves, but any firm, sweet apple will do. - I have to agree with her about the awesomeness of this salad. You can easily leave out the chicken to make it a side salad for a meal. I also have successfully made this with pears.

Provided by sofie-a-toast

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons apple cider vinegar
2 tablespoons real maple syrup
2 teaspoons Dijon mustard
2 teaspoons grainy old fashioned mustard
1 small shallot, finely minced
1 garlic clove, finely minced
1/4 cup olive oil
8 cups mixed salad greens
4 chicken breasts, cooked and thinly sliced (optional)
4 ounces goat cheese
1/4 cup sliced almonds
1/4 cup dried cranberries
2 crisp apples or 2 pears, thinly sliced

Steps:

  • whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
  • divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.

SPINACH-APPLE SALAD WITH MAPLE-CIDER VINAIGRETTE



Spinach-Apple Salad With Maple-Cider Vinaigrette image

This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says "This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together".

Provided by Mrs. Hughes

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

6 ounces pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
10 ounces fresh Baby Spinach, thoroughly washed
1 gala apples, thinly sliced
1 small red onion, thinly sliced
4 ounces goat cheese, crumbled

Steps:

  • Prepare pecans: Preheat oven to 350 degrees.
  • Toss pecans in butter.
  • Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
  • Spread in a single layer in a nonstick aluminum foil-lined pan.
  • Bake 10 to 13 minutes or unitl lightly browned and toasted.
  • Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  • Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
  • Gradually whisk in oil until well blended.
  • Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
  • Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
  • sprinkle with pecans. Serve salad with any remaining vinaigrette.
  • Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Nutrition Facts : Calories 439.2, Fat 40.7, SaturatedFat 8.6, Cholesterol 18.8, Sodium 226.1, Carbohydrate 16.3, Fiber 3.5, Sugar 11.3, Protein 6.3

APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING



Apple, Dried Cherry, and Walnut Salad with Maple Dressing image

Categories     Salad     Fruit     Leafy Green     Side     No-Cook     Quick & Easy     Mayonnaise     Vinegar     Apple     Cherry     Walnut     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted

Steps:

  • For dressing:
  • Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
  • For salad:
  • Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

MAPLE COUNTRY APPLE SALAD WITH DIJON VINAIGRETTE



Maple Country Apple Salad with Dijon Vinaigrette image

Juicy apples, pears and grapes are tossed with a tangy mustard and maple syrup dressing and served over greens with blue cheese and walnuts.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 6 servings.

Number Of Ingredients 11

1/4 cup GREY POUPON Country Dijon Mustard
1/4 cup maple-flavored or pancake syrup
2 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. oil
2 cups finely chopped apples
2 cups finely chopped pears
1 cup seedless red or green grapes, halved
1 cup sliced celery
4 cups torn mixed salad greens
1 pkg. (4.5 oz.) crumbled blue cheese
1/2 cup chopped walnuts

Steps:

  • Beat mustard, syrup, vinegar and oil with wire whisk until well blended; set aside.
  • Mix fruit and celery in large bowl. Add mustard mixture; toss to coat. Refrigerate at least 1 hour.
  • Divide salad greens evenly among six salad plates. Top with fruit mixture, cheese and walnuts.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

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