Granny Smith Apple Salad Food

GRANNY SMITH APPLE SALAD

Steps:

• Combine the apples, undrained pineapple, raisins, pecans and sour cream.
• Mix well and add sugar to taste.
• Serve chilled.

WARM-APPLE SALAD

Steps:

• Heat broiler with rack 8 inches from heat. In a large bowl, whisk together oil, vinegar, and mustard; season. Add apples and toss to coat. Transfer to baking sheet and broil until browned at edges and softened, 5 to 8 minutes. Toss lettuce with apples and any juices. Sprinkle with chives.

BEET, FETA AND GRANNY SMITH APPLE SALAD

Steps:

• Wash the beets, but do not peel.
• Place in a very deep pot and cover with cold water until floating. Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife. Note - Beets can be a bit messy and stain terribly. By using a very deep pot you won't have as much splattering.
• While the beets are cooking, make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper. Shake well.
• Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
• When beets are done, cool, peel, cut in half and then slice thinly.
• Toss with the apples, onion and cheese mixture.
• Garnish with the scallions and dill.
• Enjoy!

GRANNY SMITH APPLE CIDER VINAIGRETTE

Steps:

• Purée 1 chopped Granny Smith apple (with core and peel), 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a finemesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids. Whisk in 1 tablespoon minced shallot and 1 teaspoon raw sugar. Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended. Season with kosher salt and freshly ground black pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Rewhisk before using.

BLACK BEAN AND GRANNY SMITH APPLE SALAD

Steps:

• Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.