Apple Cider Salad Recipes
APPLE CIDER VINAIGRETTE
Apple cider vinaigrette is light, tangy, and extremely versatile - it's delicious on virtually any salad. And it's much fresher and bolder than a store-bought version. Give it a try!
Provided by Lisa Bryan
Categories dressing
Time 5m
Number Of Ingredients 6
Steps:
- Add all of the ingredients to a small bowl and whisk together.
- Pour into a serving jar and enjoy. Or store in an airtight container in the fridge.
Nutrition Facts : Calories 180 kcal, Carbohydrate 5 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 16 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving
APPLE CIDER GELATIN SALAD
Apple cider and crisp apples lend a hint of fall to this refreshing salad that's perfect for autumn and holiday gatherings. A dear neighbor lady shared the recipe with me. -Cyndi Brinkhaus, South Coast Metro, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. , In a large saucepan, bring cider to a boil; stir in the gelatin mixture and sugar until dissolved. stir in lemon juice, cloves and salt. Pour into a large bowl. Refrigerate until slightly thickened, about 1 hour., Fold in apples, walnuts and celery. Pour into a 1-qt.dish or individual dishes. Refrigerate until firm, about 2 hours., For topping, in a small bowl, combine the sour cream, mayonnaise and sugar until blended. Dollop over salad; sprinkle with cinnamon. Serve with cinnamon sticks if desired.
Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 112mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
APPLE CIDER VINEGAR SALAD DRESSING
Homemade Apple Cider Vinegar Salad dressing is so easy to make. It only takes 5 minutes and it is so much healthier than bottled dressing. Find out the top tips for making homemade dressing without additives, preservatives or soy lecithin.
Provided by Katie Webster
Categories Dressing and Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.
Nutrition Facts : ServingSize 2 tablespoons, Calories 119 calories, Sugar 2 g, Sodium 231 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 2 g, Fiber 0 g, Protein 0 g
APPLE CIDER SALAD
I especially like to present this salad at holiday potlucks. By adding food coloring to the bottom layer, I can easily create a fun, festive look.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 1 cup apple cider to a boil. Remove from the heat; stir in cherry gelatin until dissolved. Stir in remaining cider. Chill until mixture begins to thicken. Stir in apples. Pour into an oiled 6-cup mold; chill until set. , Meanwhile, soften unflavored gelatin in cold water. In a saucepan, whisk applesauce and cream cheese until smooth. Add milk and unflavored gelatin; cook and stir over low heat for 4 minutes or until gelatin completely dissolves. Add food coloring if desired., Chill until mixture begins to thicken. Pour over first layer. Chill until set. Unmold onto a serving platter.
Nutrition Facts : Calories 148 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 80mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE SPINACH SALAD
This classic apple spinach salad is easy to make with fresh ingredients, tossed with a quick apple cider vinaigrette, and easy to customize with your favorite add-ins.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
- Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
- Serve immediately, garnished with the remaining goat cheese, and enjoy!
APPLE CIDER VINEGAR DRESSING
This healthy Apple Cider Vinegar Dressing recipe is one of my favorite homemade salad dressing recipes to make. It's made with Braggs apple cider vinegar, lemon juice, Dijon mustard, garlic, oregano and olive oil. This apple cider vinaigrette has a delicious flavor and goes with just about any salad you might want to toss it with.
Provided by The Harvest kitchen
Categories Salads
Time 35m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a mason jar.
- Seal the lid tightly and give a good shake.
- Season with salt and freshly ground black pepper to taste.
- Store the apple cider vinaigrette dressing in the refrigerator.
- You can also add the ingredients to a blender and blend until creamy. Or simply whisk all of the ingredients together in a bowl.
- Store in refrigerator for up to a week. If you don't add garlic, it will keep in the refrigerator for up to 2 weeks without added garlic.
Nutrition Facts : Calories 168 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 314 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
Provided by Josephine Franchino Twohy
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g
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- Place ingredients in a blender (I use a Nutribullet) and blend until smooth. Alternatively, you can whisk ingredients together in a small bowl or shake them in a jar but blending will better emulsify the dressing and provide the best texture. Taste and adjust seasoning to your preferences, adding a splash more vinegar for more bite, more honey for sweetness, more salt, etc.
- Store leftovers in the refrigerator for up to a week (I love this shaker bottle) If oil solidifies in fridge, let sit at room temperature to thin.
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Published 2017-03-07
- Basic: Apple Cider Vinegar Dressing. This simple recipe will be a staple in your kitchen. And as the perfect kale salad dressing, apple cider vinegar will add a punch to more bitter foods.
- With Olive Oil: Lemon Apple Cider Vinegar Dressing. Oil and vinegar is a classic, light combo. So it only makes sense to whip up a salad dressing made of apple cider vinegar with olive oil!
- Without Oil: Apple Cider Vinegar Mustard Dressing. Did you know that it’s possible to make apple cider vinegar salad dressing without oil? It’s a great way to go fat-free and let ACV shine.
- No Sugar: Ginger Apple Cider Vinegar Salad Dressing. Trying to control your blood sugar? Try this sugar-free option. Thanks to the ginger’s kick, you won’t even notice that this apple cider vinegar salad dressing has no sugar.
- Substitute ACV: White Wine Vinegar Salad Dressing. To substitute apple cider vinegar in salad dressing, use white wine vinegar. You can even combine it with an equal amount of apple cider.
THE BEST APPLE CIDER VINEGAR CUCUMBER SALAD EVER ...
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- In a medium bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, ground ginger and kosher salt.
- Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.
APPLE CIDER LENTIL SALAD RECIPE | ELIZABETH RIDER
From elizabethrider.com
Estimated Reading Time 7 mins
- Step 1: Cook the lentils; this can be done up to 24 hours in advance if desired. Over medium-high heat, bring the apple cider, water, lentils, and bay leaves to a boil, cover, then reduce to a simmer. Simmer about 35 minutes until the lentils are cooked through. Discard any remaining liquid and the bay leaf. One cup of green lentils needs about 3 cups total liquid and 30-40 minutes to cook. Keep a close eye on them at the end and remove from the heat once they are cooked and the liquid is mostly evaporated.
- Step 2: While the lentils cook, whisk the extra virgin olive oil, lemon juice, and 1/2 teaspoon of fine sea salt in the bottom of a large mixing bowl.
- Step 3: Prepare the salad ingredients. Roughly chop the pistachios, tear the herbs, and halve the cherry tomatoes.
- Step 4: Allow the lentils to cool, then drain them in a colander to remove any excess liquid before adding to the salad. Toss the lentils, arugula and rest of the salad ingredients in the dressing. Serve immediately, or store in the refrigerator. This salad is best served within the first 24 hours, but will keep in the fridge for up to three days.
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- In a large bowl, combine the olive oil, vinegar, mustard, honey, ginger, and 1/8 teaspoon of salt and several grinds of black pepper. Stir well.
- Remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to "massage" the dressing into the kale. The kale should soften and shrink as you do this.
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