This delicious mixed greens with apple cider vinaigrette recipe is topped with sliced apples and veggies. It’s perfectly light, refreshing, and delicious!
Did you know May was national salad month? Is there really a month dedicated to salad? Apparently so. I must admit that I’m not the biggest salad fan. In fact, I don’t really like salad. The thought of eating lettuce alone for an entire meal is seriously depressing.
However, if you pile a bunch of yummy toppings on top of some lettuce and then douse it down with a tasty dressing, salad can be quite bearable. I dare say, it can even be quite delicious!
To me, the dressing plays a major role in the whether a salad is successful or not. My favorites are a good homemade ranch or a simple vinaigrette. Why waste your time and money buying pre-made bottles at the store, which are filled with additives and high fructose corn syrup, when you can whip one up in your own kitchen in less than 5 minutes! You just need something acidic, like vinegar or lemon juice, and a good quality oil. For this one I used extra virgin olive oil and raw apple cider vinegar. Apple Cider Vinegar (with the mother) is not only good for you, but it tastes great in dressings, especially with a bit of honey added for sweetening!
And don’t forget all of the yummy toppings! My favorite salad topping is definitely fruit—strawberries, blueberries, blackberries, peaches, and apples. I know apples are usually a fall fruit, but I figured, why must we wait until the fall to eat apples? They’re in the grocery store all. year. long. I like apples, so here is an apple salad. In the spring. For all of my fellow apple-loving peeps out there.
- 1 clove of garlic, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon honey or maple syrup, or more to taste
- 3-4 tablespoons apple cider vinegar, depending on how tangy you want it
- ⅓ cup olive or avocado oil
- pinch of salt and pepper
- 10-12 oz. organic spring mix, baby spinach, or chopped romaine lettuce
- 1 large granny smith apple, sliced thin
- 1 cup sliced cucumber, or more to taste
- 1 pint grape tomatoes, sliced
- 1 ripe avocado, sliced (optional)
- ½ cup toasted pecans or other nut of choice
- Combine all of the apple cider ingredients in a small dish and whisk until oil and vinegar are incorporated. Adjust seasonings to taste and refrigerate until ready to use.
- Place mixed greens, sliced apple, cucumber, tomatoes, and avocado into a large bowl. Top with toasted pecans and a little of the apple cider vinaigrette and gently toss to combine. Add more dressing to taste. Serve immediately with remaining dressing on the side.