Ingredients

  • 1 Stemilt apple, cored, quartered and thinly sliced
  • 2.5 to 3 oz mixed baby greens (approximately 1/2 a 5-oz container)
  • 1/2 bulb fennel , thinly sliced
  • 1 rib celery, thinly sliced on diagona
  • 2 large green onions, thinly sliced on diagonal
  • 1/2 cup halved, green seedless grapes
  • 3 generously sized brussel sprouts, trimmed and thinly sliced
  • 1/4 cup whole, fresh parsley leaves, loosely packed
  • 1/4 cup roughly chopped pistachios
  • 1 tablespoon freshly squeezed lemon juice, plus more to hold apple color (if preferred)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced fresh parsley
  • 1 tablespoon honey
  • pinch kosher salt

A Granny Smith apple is the perfect partner in this Spring greens salad, offering a tart pop of fresh crunch and delicious, lemon-tinged flavor.

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Lunch, Dinner,

Instructions

  1. Place ribbons of Granny Smith apple on a plate and drizzle with fresh lemon juice, to keep them from browning. Set aside.
  2. In a large bowl, gently toss mixed greens, fennel, celery, green onions, grapes, brussel sprouts, and parsley.
  3. In a small bowl, whisk all ingredients for dressing until thoroughly combined; season with pinch of kosher salt, to taste.
  4. At this stage, you can dress and toss greens (amount of dressing will lightly dress greens) or plate greens undressed and serve dressing alongside to drizzle atop.
  5. If serving dressing alongside, you may want to double recipe to account for pour variations.
  6. Once greens are plated, carefully coil and thread apple “ribbons” among leaves.
  7. Sprinkle each salad with chopped pistachios and serve immediately.

Nutritional Information

Per Serving

  • Calories: 115.2 mg
  • Fat Content: 3.3 g
  • Protein Content: 2.6 g
  • Carbohydrate Content: 18.7 g
  • Fiber Content: 3.4 g
  • Sugar Content: 13.4 g
  • Cholesterol Content: 0 mg
  • Sodium Content: 72.7 mg