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MARINATED AND GRILLED APPLE AND RED ONION SALAD

Makes 6 servings.

Dressing
1/4 C walnut oil
1/4 C light salad oil
1/4 C apple cider vinegar
1 T Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Whisk the two oils together in a mixing bowl; add the vinegar, mustard, salt, and pepper.
Whisk lightly, just enough to blend the ingredients. Set aside.


Salad
1 small, red onions, peeled
2 eating apples
1 T light cooking oil
1 head romaine lettuce, cut into ¼-wide ribbon
1 apple, thinly sliced, for garnish


Slice the onions into thin circles and the apples into ¼-inch-thick rings. Place in mixing bowl, toss with 4 tablespoons of the dressing, and marinate for 30 minutes before grilling.

Place romaine lettuce ribbons in a large mixing bowl, cover, and refrigerate until ready to use.

Lightly oil grill.

Drain onions and apples, then grill over low to medium heat for 2 minutes on each side.

Place grilled onions and apples in a mixing bowl, toss with 6 tablespoons of dressing, and refrigerate until cool.

Toss lettuce and dressing and arrange on plates; drain the onions and apples and arrange on top of lettuce. Garnish with thin slices of fresh apple.

TIP: To lower the fat content, reduce the amount of oil in the dressing during preparation.


Approximate Nutrition Analysis (per serving, salad plus dressing): calories, 315; fiber, 5 g; fat, 21 g; cholesterol, 0 mg; sodium, 320 mg, calories from fat, 60%.

The Market Place restaurant  www.marketplace-restaurant.com
U.S. Apple Association www.usapple.org

 

 

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