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Apple Orchard Salad with Apple Cider Vinaigrette Dressing

Yields7 Servings

 4 cups Chicken breast, diced
 8 cups spring greens
 4 Michigan Gala apples, thin sliced
 1 cup shredded Swiss cheese
 1 cup glazed walnuts
 1 cup apple cider vinaigrette dressing
Apple Cider Vinaigrette Dressing:
 2 cups fresh apple cider
 ½ tsp cracked black pepper
 ½ cup apple cider vinegar
 ¼ tsp salt
 Sprinkle of ground clove to taste
 ¼ tsp cinnamon
 ¼ cup sugar
 1 cup vegetable oil
Glazed Walnuts:
 1 cup walnut halves
 1 tbsp butter
 2 tbsp sugar

Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple slices in circular rows to cover (hint: apple will oxidize, these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.) Sprinkle glazed walnuts to finish.

Apple Cider Vinaigrette Dressing:

Mix together all ingredients (except oil) until sugar is dissolved. Add oil and mix before serving. Yield: 8 servings @ 2 and ½ cups. Will refrigerate up to one week.

Glazed Walnuts:

Melt butter in a sauté pan over medium heat. Sauté walnuts until slightly toasted. Sprinkle with sugar and toss over heat one minute.

Nutrition Facts

Servings 0