Triple Crunch Apple Salad Food

CRUNCHY APPLE SALAD

Steps:

• In a large bowl, combine the apples, celery, raisins and walnuts. Add mayonnaise; toss to coat. Cover and refrigerate until serving.

TRIPLE CRUNCH APPLE SALAD

Steps:

• In a medium-sized bowl, combine apples, celery, dates, and orange juice. Stir well to coat evenly.
• In a separate bowl, whisk together sour cream, mayonnaise and whipped topping. Pour over apple mixture and blend until thoroughly mixed.
• Chill for several hours. Add nuts just before serving.

QUICK CRUNCHY APPLE SALAD

Steps:

• In a large bowl, combine the yogurt, whipped topping and 1/4 teaspoon cinnamon. Add apples and cranberries; toss to coat. Refrigerate until serving. Sprinkle with walnuts and remaining cinnamon before serving.

KOHLRABI AND APPLE SALAD

Steps:

• Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.

KALE CRUNCH SALAD WITH SWEET CHLORELLA VINAIGRETTE

Steps:

• Make the vinaigrette by adding the honey, extra virgin olive oil, apple cider vinegar, mint leaves, sea salt, chlorella, and 1/4 cup water into a small blender. Blend until combine.
• Add the kale into a large bowl. Drizzle on about 1/4 cup dressing and massage with your hands to soften the kale. Add the crispy chickpeas, roasted seeds, and dried cranberries. Add more dressing if desired. Toss to combine and serve!

CRUNCHY TRIPLE-GREEN SALAD

Steps:

• SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
• SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
• *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
• After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
• Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
• Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
• Add all other ingredients, except tomatoes. Refrigerate.
• Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
• ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).

CRUNCHY CARROT & APPLE SALAD

Steps:

• Combine ingredients.

APPLE SALAD RECIPE

Steps:

• Place the peeled and chopped apples in a mixing bowl. Add grated radish, if using.
• Add lemon juice and mix very well.
• Add chopped walnuts and chopped celery.
• Add the mayonnaise. Season with ground cinnamon, grated nutmeg and crushed black pepper.
• Mix very well. You're ready to enjoy!
• Serve apple salad garnished with some chopped celery and chopped walnuts.

TRIPLE-A SALAD WITH POMEGRANATE DRESSING

Steps:

• In a small bowl, whisk together the sour cream, apple cider vinegar, pomegranate juice, molasses and olive oil. Season with salt and pepper, to taste. Put arugula, apples and almonds in a serving bowl. Add the dressing and toss to coat. Divide among 4 serving bowls and sprinkle with Parmesan shavings and pomegranate seeds.

CHICKEN-APPLE CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients in another bowl, stirring well with a whisk.
• Add mayonnaise mixture to chicken mixture, tossing well to coat.

HALLOUMI WITH TRIPLE CRUNCH SALAD

Steps:

• Make a dressing by mixing together the vinegar, honey and mustard with a little pepper - you don't need to add any salt as the cheese is quite salty. Toss the halloumi slices in half the dressing, then place on a baking sheet. Griddle or barbecue for 5 mins, turning until browned and crisp on the edges.
• Stir the mayonnaise into the rest of the dressing, then toss through the radishes, peas and cucumber. Serve with the warm halloumi.