Granny Apple And Cranberry Salad Recipes

APPLE-CRANBERRY SALAD

Steps:

• Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
• Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

CRANBERRY APPLE PINEAPPLE SALAD

Steps:

• Drain juice from crushed pineap­ple into a large glass mea­sur­ing cup (set aside the pineap­ple in a medium bowl). Add water to the juice to get 3 cups. Heat liquids in microwave until almost boiling.
• Pour hot liq­uids into serv­ing dish and dissolve the Jello in the hot liquid. Add can of whole berry sauce and break up in the jello. Place in fridge to cool and start setting.
• While the mixture cools, chop apple & pecans (I leave the skin on the apples - you can peel if you prefer).
• Once chopped, mix apples, pineapple, and pineapple in the measuring glass.
• After approximately 45 minutes to 1 hour (the Jello mix­ture should be cool and just start­ing to set), stir in the fruit & nut mix­ture. Make sure ingredients are well-mixed throughout the dish.
• Return to the fridge to set completely (at least another hour. Best if left overnight). Serve cold & enjoy!

GRANDMA'S APPLE SALAD

Steps:

• In a bowl, stir mayonnaise, milk and sugar until smooth. Add apples, celery and marshmallows. Just before serving, stir in peanuts.

DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS

Steps:

• Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
• Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
• Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
• In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

GREEN APPLE SALAD WITH BLUEBERRIES, FETA, AND WALNUTS

Steps:

• Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl.
• Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing.
• Pour dressing over salad; toss to combine. Chill until serving.

APPLE SPINACH SALAD

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!

GRANNY APPLE AND CRANBERRY SALAD

Steps:

• In a medium bowl, stir together all the ingredients. Serve immediately for peak flavor.
• You can chop the apples up to 2 hours in advance. Stir in 1 to 2 teaspoons of fresh lemon juice to keep them from turning brown.
• (Per serving)
• Calories: 85
• Total fat: 2.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 18g
• Fiber: 2g
• Sugars: 15g
• Protein: 0g
• Calcium: 8mg
• Potassium: 100mg
• 1 fruit
• 1/2 fat