I’ve never loved salad more than I have this week. The crunch, the freshness and the nourishment that comes from a well prepared healthy salad is just unbeatable, especially coming off the heaviness of holiday food. So far this week, I’ve had a big salad for at least one of my meals each day…and I’m loving it.
One of my favorite types of salad to have for lunch or dinner is this Apple, Nut and Cheese Salad. It’s pretty basic and the sky is the limit as far as changing up just a few ingredients so you don’t get bored. I like to make a nice batch of homemade vinaigrette and store it in a mason jar in the fridge to use over a few days for the sake of ease too. To keep things calorie conscious (for those that are trying to lose a few holiday pounds), go light on the cheese and nuts and heavy on the veggies.
Find out how to make my Apple, Nut and Cheese Salad…
Greens (mixed greens, romaine, spinach)
Sliced Apples (fuji or granny smith)
Cheese (cubed cheddar or crumbled Gorgonzola)
Nuts (toasted pecans, almonds or walnuts)
sliced red onion and tomatoes
sliced or chopped hard boiled eggs (optional)
sliced or chopped grilled chicken (optional)
Assemble desired salad fixings on a large plate. Top with a couple of tablespoons of apple vinaigrette (recipe follows).
1 teaspoon Dijon mustard
1/4 – 1/3 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons apple juice
1 teaspoon minced shallot (or sweet onion)
1 teaspoon minced apple (peeled)
salt and pepper
Combine ingredients in jar or container and shake well. Adjust to taste (I don’t like a lot of oil in my dressings, you may want to add more to your liking).
Need some more healthy inspiration? Check out my list of favorite healthy food blogs I love to read!
And if you or anyone you know is gluten-free, don’t forget to enter my giveaway for Elizabeth Hasselbeck’s new cookbook Deliciously G-Free!