Crunchy Lettuce, Apple and Cucumber Salad

Salad

1 apple, chopped and sprinkled with lemon juice to keep from browning

2 cups green leaf or red leaf lettuce, torn into bite size pieces

1 cucumber

1/2 cup dried cranberries

1/2 cup walnuts or pecans, chopped

1 teaspoon mint, chopped

  1. Drizzle chopped apple with 1/4 cup lemon juice. Set aside.  Tear lettuce into bite size pieces. Peel cucumber if not organic. Otherwise, leave peel on. Slice cucumber thinly.

  2. Combine ingredients, Toss in dried cranberries and nets.  Add mint on top.

  3. Combine first 5 ingredients in salad dressing into a jar or bowl.  Mix together.  Add olive oil slowly, whisking to combine until emulsified.   Add dressing to salad just before serving. Toss to combine.

Dressing

2 tbsp. apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. maple syrup

1/2 tsp. ground cumin

1/4 tsp. ground paprika

1/4 c. extra-virgin olive oil

Expand the table suggestions

 

  1. Make it Cheesy: Grate Parmesan Cheese on top.

  2. Add some protein: Grate hard-boiled egg into salad.

  3. Make it nut free:  Keep the crunch with pine nuts.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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