Apple Walnut Salad
A crisp salad combining fresh apples, toasted walnuts, and leafy greens with a tangy vinaigrette. Tossed just before serving to preserve texture and prevent wilting.
Ingredients
Method
Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Transfer to a plate to cool slightly, then halve or coarsely chop.
Slice apples thin and immediately toss with 1 tbsp lemon juice to prevent browning.
Tear romaine into bite-sized pieces. Slice red onion thinly and celery on the bias.
Whisk together remaining lemon juice, olive oil, honey, and Dijon mustard in a small bowl. Season with salt and black pepper.
Place romaine in a large bowl. Add apples, walnuts, red onion, and celery.
Drizzle dressing over the salad and toss gently to coat. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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