Granny Smith apples, pistachios, green grapes, brussels sprouts and leafy greens make this the ultimate power-packed green salad.
Whether prompted by thoughts of four-leaf clovers, dancing leprechauns, or budding trees and bright green lawns…the month of March and the promise of Spring spur cravings for crisp, fresh flavors…and the color green!
Flavors that not only taste like Spring… but look like Spring as well!
And there’s nothing that does this better than a beautifully composed plating of bright, leafy greens chock full of fresh flavors…beautifully hued in what else but varied tones of green to make a real statement!
Stemilt’s Granny Smith apple is the perfect partner in this Spring greens salad, offering a tart pop of fresh crunch and delicious, lemon-tinged flavor that plays beautifully with the light, lemon-parsley vinaigrette and definitely wakes the palate to the promise of the season. Thinly sliced and artfully nestled throughout the salad, these pops of bright, fruity flavor appear like luminescent ribbons…trimmed in green, delicate, pretty and perfectly delicious. Adding to this verdantly green plating are slices of celery, green onion, and brussel sprouts; bits of parsley; juicy halves of seedless green grapes and thin shavings of fennel. And to cap the crunch: chopped pistachios…the perfect pop of subtle green crunch.
Nothing marches you as happily into Spring like the crunch, color and captivating flavor of Stemilt’s Granny Smith apple…a flavor as satisfying as finding a pot of gold at the end of a rainbow!
Check out the recipe below and let us know what you think in the comments!
- 1 Stemilt Granny Smith Apple, cored, quartered and thinly sliced
- 2.5 to 3 oz mixed baby greens
- 1/2 bulb fennel, thinly sliced
- 1 rib celery, thinly sliced on diagonal
- 2 large green onions, thinly sliced on diagonal
- 1/2 cup halved green seedless grapes
- 3 generously sized brussels sprouts, trimmed and thinly sliced
- 1/4 cup whole, fresh parsley leaves, loosely packed
- 1/4 cup roughly chopped pistachios
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp minced fresh parsley
- 1 tbsp honey
- pinch kosher salt
Recipe: The Ultimate Green Salad
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- Yield4 servings
Place ribbons of Granny Smith apple on a plate and drizzle with fresh lemon juice, to keep them from browning. Set aside.
In a large bowl, gently toss mixed greens, fennel, celery, green onions, grapes, brussel sprouts, and parsley.
In a small bowl, whisk all ingredients for dressing until thoroughly combined; season with pinch of kosher salt, to taste. 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. If serving dressing alongside, you may want to double recipe to account for pour variations.
Once greens are plated, carefully coil and thread apple “ribbons” among leaves. Sprinkle each salad with chopped pistachios and serve immediately.