Ingredients
Scale
- ½ cup light vegetable oil (sunflower, safflower, or olive oil)
- ¼ cup apple cider vinegar
- ¼ cup unsweetened apple juice
- 2–3 tablespoons honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Black pepper, to taste
- 3 medium Honeycrisp apples, thinly sliced
- Juice of ½ lemon
- 12 oz salad greens (spring mix, baby spinach, or a mix)
- 1 cup pecan halves, toasted
- ¾ cup dried cranberries
- 4 oz crumbled blue cheese
Instructions
- Make the Vinaigrette:
- In a jar, combine oil, vinegar, apple juice, honey, lemon juice, salt, and pepper.
- Shake well to mix. This vinaigrette will serve as a zesty dressing that complements the salad’s ingredients.
- Prepare the Apples:
- Place apple slices in a bag.
- Squeeze lemon juice over them, seal the bag, and shake to coat. This prevents browning and adds a tangy flavor.
- Assemble the Salad:
- In a large bowl, layer greens, apple slices, pecans, cranberries, and blue cheese.
- Just before serving, drizzle with vinaigrette and toss gently to ensure even coating and flavor distribution.
Nutrition
- Serving Size: one normal portion
- Calories: 280
- Sodium: 356mg
- Fat: 20g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g