For October Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Honey & Nuts". Made a healthy and delicious complete meal salad for this event.
We had this for our dinner and was light on the tummy yet filling and sugar free too.
Ingredients2 Apples - thinly sliced
Ingredients2 Apples - thinly sliced
10 - 12 Black Grapes
10 - 15 Walnuts - lighlty toasted and chopped
10 - 15 Walnuts - lighlty toasted and chopped
10 - 15 Almonds - lighlty toasted and chopped
1 Cup Pomegranate kernels
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns
1/2 Tablespoon Mustard paste
2 Teaspoons Vinegar
2 Teaspoons Vinegar
2 Tablespoons Extra virgin olive oil
2 Tablespoon Honey
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
Method
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
Method
To make the dressing
Combine scallions , salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl. Tear lettuce leaves and add to the dressing. Add apples, grapes pomegranate kernels, and add to the salad. Add almonds, walnuts and toss to mix. Transfer salad into a serving bowl. Break the feta cheese and place on top.
Serve immediately.
Labels : Honey, Salads, Apple, Walnuts, Healthy Dinners, Improv Cooking Challenge
What a wonderful salad for these hot Fall days we have been enjoying in Michigan.
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