Sunday, December 4, 2016

Spiced Apple Salad

2 large sweet, crisp apples (Honeycrisp, Gala, or Fuji)
1/3 c. apple cider vinaigrette
1/2 t. ground cinnamon
1/4 t. ground red pepper
1 4-5 oz. bag baby arugula
1 3.5-oz. package cranberry walnut topping

Cut apples in half and remove cores. Cut into small bite-sized pieces.

Whisk together vinaigrette, cinnamon, and red pepper. Add apples and toss to coat.

Add greens and nut topping, toss, and serve immediately.

Serves 6.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

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