Apple Walnut Salad With Balsamic Vinaigrette Food

APPLE WALNUT SALAD WITH BALSAMIC VINAIGRETTE

Apple Walnut Salad with Balsamic Vinaigrette image

Autumn inspired apple walnut salad that comes together super quickly. It's tossed in the most delicious tangy balsamic vinaigrette!

Provided by Katya

Categories Salad

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

8 cups chopped red leaf lettuce, about 1 large head
1 medium apple, cored and thinly sliced (I used Gala apple)
1/4 cup thinly sliced red onions
3/4 cup walnut halves, toasted + roughly chopped
1/3 cup crumbled feta cheese
1/3 cup extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey or maple syrup
Kosher salt and fresh ground black pepper

Steps:

in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You'll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.

Nutrition Facts : Calories 405 calories, Sugar 11.1 g, Sodium 173.3 mg, Fat 36.4 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 6.5 g, Cholesterol 11.1 mg

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Apple Gorgonzola Salad With Balsamic Vinaigrette image

My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!

Provided by Cook4_6

Categories Salad Dressings

Time 25m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces romaine lettuce (I prefer spring mix or artisan lettuces)
2 granny smith apples, chopped
1 cup walnuts, toasted
1/4 cup dried cranberries
1/2 cup gorgonzola, crumbled
1/4 lb prosciutto (baked and crumbled) (optional)
1 1/2 teaspoons anchovy paste
1/3 cup balsamic vinegar
3 tablespoons water
1 teaspoon oregano, dried
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons cornstarch
1/4 cup parmesan cheese, grated
1 cup olive oil

Steps:

If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
Combine salad and dressing, serve.

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