Chopped Spinach Apple Salad Food

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

Time 15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

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.

SPINACH APPLE SALAD

Spinach Apple Salad image

Whenever Mom made this salad, it was the first thing on my plate. With spinach, apples, raisins and a light dressing, this beautiful harvest salad is a feast for the eyes as well as the palate. -Darlis Wilfer, Phelps, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons cider vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup diced unpeeled apple
1/4 cup chopped sweet onion
1/4 cup raisins
2 cups torn fresh spinach
2 cups torn romaine

Steps:

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.

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

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil

Steps:

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.
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

APPLE-SPINACH SALAD

Apple-Spinach Salad image

Provided by Food Network

Time 10m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 5

Ingredients

4 cups baby spinach leaves
2 apples, sliced
1/4 cup chopped celery
1/4 cup toasted PLANTERS Pecans, chopped
1/4 cup KRAFT Light House Italian Dressing

Steps:

TOSS spinach with apples, celery and pecans in large bowl.
ADD dressing; mix lightly.

CHOPPED APPLE SALAD

Chopped Apple Salad image

Categories Salad Apple

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
1 1/2 cups coarsely chopped walnuts, toasted (see page 250)
1/2 pound blue cheese such as Maytag, crumbled (2 cups)
Pomegranate Vinaigrette (recipe follows)
Kosher salt and freshly ground black pepper
Pomegranate Vinaigrette
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground black pepper
2/3 cup extra virgin olive oil
(makes about 1 cup)

Steps:

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.
Pomegranate Vinaigrette
Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

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