Green Apple Vinaigrette Recipes

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GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

Categories     Fruit     Mustard     Nut     Vegetable     Appetizer     Side     No-Cook     Thanksgiving     Vegetarian     Quick & Easy     Apple     Walnut     Celery     Fall     Raw     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

GREEN APPLE VINAIGRETTE



Green Apple Vinaigrette image

Make and share this Green Apple Vinaigrette recipe from Food.com.

Provided by Grannydragon

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup apple juice
1/2 cup champagne vinegar
1/2 medium shallot, chopped
1 teaspoon honey
1 teaspoon soy sauce
1 cup olive oil
2 green apples, chopped finely

Steps:

  • Combine all the ingredients in a blender except for the olive oil, and apples. Blend until smooth.
  • Slowly add the olive oil and blend well.
  • Remove vinaigrette from blender and add the apples, mix and serve on salad greens.

Nutrition Facts : Calories 549.5, Fat 54.2, SaturatedFat 7.5, Sodium 87.6, Carbohydrate 18.5, Fiber 1.7, Sugar 15.4, Protein 0.4

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

  • Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
  • Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
  • In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
  • Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

WALNUT CHICKEN SALAD WITH GREEN APPLE VINAIGRETTE



Walnut Chicken Salad with Green Apple Vinaigrette image

Provided by Melissa Roberts

Categories     Salad     Chicken     Quick & Easy     Lunch     Apple     Walnut     Celery     Healthy     Grape     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

2 skinless boneless chicken breast halves (about 1 pound)
2 tablespoons fresh lemon juice
1 1/2 teaspoons mild honey
2 tablespoons finely chopped shallot
5 tablespoons olive oil
1/3 cup finely diced Granny Smith apple
1 small head Boston or Bibb lettuce (1/4 pound), leaves separated and left whole
1 cup seedless red grapes, halved if desired
1/2 cup walnuts (4 ounces), toasted
1 celery rib, thinly sliced

Steps:

  • Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes.
  • While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.
  • Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.

APPLE VINAIGRETTE



Apple Vinaigrette image

Tasty and ready homemade Apple Vinaigrette salad dressing simply made in a blender. It's a perfect sweet and tangy dressing for summer salads.

Provided by lyuba

Categories     Salad

Time 10m

Number Of Ingredients 9

5 oz red apple ((gala, pink lady, McIntosh, or any other sweeter apple))
2 oz shallot ((1 medium shallot))
1 1/2 tbsp brown sugar
1 tbsp Dijon mustard
1/4 cup white wine vinegar
2 tbsp apple juice
3/4 cup olive oil
1 tbsp lemon juice
Dash of salt

Steps:

  • Peel and core the apple. Peel the onion. Chop both onion and apple for easier blending.
  • Add all ingredients in a blender and pulse until the dressing is all blended and smooth.
  • Refrigerate in a glass, air-tight container.
  • (Generally a vinaigrette can be kept in the refrigerator for up to 2 weeks but I use it within 7-10 days to be safe.)

Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 2 g, ServingSize 1 serving

WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE



Winter Green Salad with Green Apple Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 small head escarole, torn into bite-sized pieces
1 Belgian endive, leaves separated
1 celery stalk, cut on the diagonal into thin slices
1 small Granny Smith apple, halved cored and thinly sliced
1 tablespoon cider vinegar
1 tablespoon white wine vinegar
1 tablespoon finely diced shallot
1/4 cup olive oil
Salt and freshly ground black pepper
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

OPAKAPAKA FISH ON HIRABARA BABY GREENS, GREEN APPLE VINAIGRETTE, AND STILTON BRUSCHETTA



Opakapaka Fish on Hirabara Baby Greens, Green Apple Vinaigrette, and Stilton Bruschetta image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup apple juice
1/2 cup champagne vinegar
1/2 teaspoon chopped shallots
1 teaspoon honey
1 teaspoon sweet soy sauce
1 cup olive oil
2 green apples, chopped finely
1/2 pound baby greens
4 (5-ounce) fresh Opakapaka fish fillets or Mahi Mahi
4 (3/4-inch-thick) slices French bread
1/2 cup olive oil
4 ounces Stilton

Steps:

  • Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
  • Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
  • Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
  • Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.

APPLE VINAIGRETTE



Apple Vinaigrette image

Make and share this Apple Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 9

1/2 cup flat leaf parsley, chopped
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 fresh basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon ground black pepper

Steps:

  • Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad. Enjoy!

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