Chopped Apple And Manchego Salad Food

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ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE



Arugula, Apples & Manchego in Cider Vinaigrette image

With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.

Provided by Jennifer Segal

Categories     Salads

Yield 4

Number Of Ingredients 11

5 ounces arugula or baby arugula
1 crisp apple, such as Fuji or Honeycrisp
3½ ounces Manchego, thinly sliced
½ cup sliced almonds, lightly toasted if desired
2 tablespoons cider vinegar
6 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallots, from 1 shallot
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
  • Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

Nutrition Facts :

APPLE MANCHEGO SALAD RECIPE



Apple Manchego Salad Recipe image

This apple manchego salad is a stunner! Matchsticks of apple and cheese tossed with olive oil make for an unexpected sweet and savory apple salad recipe.

Provided by Sonja Overhiser

Categories     Salad

Time 20m

Number Of Ingredients 6

4 firm tart apples (Jonathon, honey crisp or Granny Smith)
1/2 lemon
4 ounces Manchego cheese
1/4 cup chopped chives
1 tablespoon olive oil
2 pinches kosher salt

Steps:

  • Slice the apples into matchsticks (slice them into slices, then lay the slice down and cut into thin long rectangles). Toss the apples with a bit of fresh lemon juice.
  • Cut the cheese into matchsticks.
  • Thinly slice the chives.
  • Toss all ingredients with the olive oil and kosher salt. Serve immediately.

Nutrition Facts : Calories 247 calories, Sugar 19.9 g, Sodium 1350.1 mg, Fat 13.3 g, SaturatedFat 5.9 g, TransFat 0.3 g, Carbohydrate 28.2 g, Fiber 4.5 g, Protein 7.2 g, Cholesterol 28.1 mg

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE



Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 14

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Steps:

  • Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

MANCHEGO WITH APPLES



Manchego with Apples image

Makes a great snack, too

Provided by Rachael Ray

Number Of Ingredients 7

Manchego cheese with Rosemary
Honeycrisp apples
Lemon juice
Minced rosemary and chives
Acacia honey
Finely chopped
dry-roasted Marcona almonds

Steps:

  • Trim rind of cheese and thinly slice
  • Slice apples and douse with lemon juice
  • Layer cheese with apples and top with minced rosemary and chives
  • Drizzle with a touch of honey, top with chopped Marcona almonds and serve
  • MORE: Grilled Cheese Bar: The Spaniard Manchego-Stuffed Green Olives Tex-Mex Stuffed Poblanos with Manchego Sauce and Black Beans with Roasted Garlic

MANCHEGO, APPLE AND ALMOND SALAD WITH HONEY-LEMON VINAIGRETTE



Manchego, Apple and Almond Salad With Honey-Lemon Vinaigrette image

Make and share this Manchego, Apple and Almond Salad With Honey-Lemon Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons honey
1 lemon, juice of
salt and pepper, to taste
1 tablespoon water
3 tablespoons olive oil, divided
1 endive, rinsed, cored, cut into 1-inch pieces (red or green)
1 head red leaf lettuce, washed, dried and torn into bite-size pieces
3 braeburn apples or 3 granny smith apples, cored, cut into 1/2-inch cubes
1/3 lb manchego cheese, cut into 1/2-inch cubes
3/4 cup salted marcona almonds

Steps:

  • Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
  • In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.

Nutrition Facts : Calories 383.2, Fat 24.3, SaturatedFat 2.5, Sodium 137.5, Carbohydrate 39.9, Fiber 10.8, Sugar 25.1, Protein 8.5

CHOPPED APPLE SALAD



Chopped Apple Salad image

Make and share this Chopped Apple Salad recipe from Food.com.

Provided by D. Todd Miller

Categories     Dessert

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 large apple, chopped into small pieces
1 stalk celery, chopped into small pieces
1 tablespoon raisins
lemon juice
1/2 cup low-fat vanilla yogurt
1 tablespoon peanut butter

Steps:

  • Combine apple, celery, raisins, and a few squirts of lemon juice in a bowl. Set aside.
  • In a small bowl, mix vanilla yogurt and peanut butter until well-blended and smooth.
  • Pour the yogurt-peanut butter mixture over the apple mixture. Stir gently to coat.
  • Refrigerate for a few hours before serving.

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