Ploughman's Salad
Jennifer Danter
Apples, cheese, and leafy greens are the mainstay here—but feel free to add olive oil croutons, pickled onions or beets, or slivers of cooked chicken or turkey. Use Pink Lady, Empire, or Gala apples for their fresh, explosive flavours.
3 Tbsp (45 mL) organic, raw, unfiltered apple cider vinegar
1 to 2 Tbsp (15 to 30 mL) honey
1/2 tsp (2 mL) Dijon mustard
1 garlic clove, minced
1/3 cup (80 mL) extra-virgin olive oil
1 head red leaf lettuce
1 apple, unpeeled and julienned
1/4 cup (60 mL) white cheddar cheese, grated
1/4 cup (60 mL) almonds or walnuts, toasted (optional)
In small jar with tight-fitting lid, shake vinegar with 1 Tbsp (15 mL) honey, Dijon, and garlic. Add oil and shake to blend. Add more honey and pinches of salt and pepper to taste.
Tear lettuce into small pieces and place in a salad bowl. Add apple, cheese, and almonds if desired. Drizzle with half the dressing and toss to mix. Add more dressing if needed. Serves 6.
Each serving contains (nuts not included): 162 calories; 2 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 9 g carbohydrates; 1 g fibre; 48 mg sodium
source: "The Amazing Apple", alive #323, September 2009
