Ombré Gratin
Alexa Weibel
2574 ratings with an average rating of 4 out of 5 stars
2,574
3 hours
Green Salad With Apple Cider Vinaigrette
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons apple cider vinegar
- 2teaspoons Dijon mustard
- 1teaspoon dark brown sugar
- ¼cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1green apple, cored, quartered and thinly sliced
- 2tablespoons chopped chives
- 1head green leaf lettuce, trimmed, leaves pulled apart, washed and torn into large pieces
- 1head romaine, trimmed, leaves pulled apart, washed and torn into large pieces
- 2cups baby arugula
- ¼cup chopped, toasted pecans or walnuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
228 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, combine the cider vinegar, mustard, dark brown sugar and 1 teaspoon room-temperature water. Whisk continuously and drizzle in the olive oil to make a smooth emulsion. Season with salt and black pepper. Taste and adjust the seasoning, if necessary.
- Step 2
Transfer the apple slices and chives to a large bowl. Add 3 tablespoons of the vinaigrette and toss together to coat. Add the green leaf lettuce, romaine and baby arugula, and gently toss to combine.
- Step 3
Pile handfuls of the mixed greens and apples on a serving platter or among plates. Drizzle each handful on the plate with a spoonful of dressing. Continue with more handfuls and drizzles of dressing until the greens are all used up. Top with the chopped, toasted nuts, if using. Serve immediately.
Private Notes
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Cooking Notes
Amy Foster Trenz
Green is the theme but I've also added dried tart cranberries, that plump/soften. Delicious.
Soup to nuts
I think you could add small bites of smoked or sharp cheddar or even manchego cheese to turn this into an entree salad, obviously not for Thanksgiving day!
Nanu
Substituting roasted walnut oil for the olive oil beautifully pulls together and bolsters the flavors of the season.
upperwestside
@Soup to nuts, great suggestion. I think I might use small cubes of [leftover] turkey or chicken in this salad.
karen b
Very nice dressing. I also used it for a sliced beet salad: beets, red onion, Persian cucumber slices. Mix well and place on a bed of greens of choice.
Tea Leaves
Made exactly as written. Used pecans. Loved it! Great vinaigrette.
Dawn
My go-to, easy peasy, winter salad is Dino kale (massaged), apple (honey crisp is my fave, pink pearls are pretty), dried cranberries, blue cheese, whatever nut I have on hand, and a balsamic vinaigrette. Don't wait for Thanksgiving. Always a crowd pleaser! :)
WendyK
Try a bit of maple syrup in place of brown sugar, and definitely use half walnut oil/ half olive oil. Also added a small, minced shallot. Very complimentary flavors with apples and walnuts!
Ilyssa
This makes a very pretty and refreshing salad. I think it is a perfect side salad for thanksgiving except that it needs to be assembled at the last minute. I will probably just add it to the last-minute list and make it anyway. I agree it would be great with dried cranberries, blue cheese and leftover turkey too.
jukielo
I added fresh pomegranate seeds and used pistachios, because it’s what I had on hand. Love the crisp and bright flavors. It truly helps cut through the heavy/rich dishes we eat on Thanksgiving.
cricket
Smokehouse almonds and a pinch of tarragon are nice on this one
lu
This apple cider vinaigrette has become my go to homemade dressing. Great on bitter arugula, sweet spinach, and every green in between.
J9
I made this dressing for a green salad for a pot luck and it’s delicious! So good that I added it to my dish of crisply roasted russet potato chunks as well! Had a hard time not finishing it all off before the event.
Theresa
Loved this salad! Dressing is light. I served this today for Mother's Day Brunch! I used mixed greens and Romaine lettuce.
andrea
Add feta Walnut oil Walnuts Chives
Christine
LOVE this salad - absolutely delicious. Eat it all up though as it gets soggy after you serve it.
sue
this was excellent.
Rachel
This salad tasted "special" enough for Thanksgiving yet is easy enough to make more often.
Sharanya
Felt like this would have worked better if all my leaves were less wet so I’ll give it another go later. Double the dressing!
tramy
This is fine, easy to change. I like blue cheese and apples on this
Vicki L Cisneros
I add blue cheese or Feta to this salad for a nice contrast and I also have used pears as well as granny smith apples! Delicious! Be sure and dress right before serving, and crumble bacon bits on top (apple smoked bacon is best). Salad will take center stage during the holidays!
mary kaltenbach
Maybe also add small small diced red pepper
WendyK
Try a bit of maple syrup in place of brown sugar, and definitely use half walnut oil/ half olive oil. Also added a small, minced shallot. Very complimentary flavors with apples and walnuts!
Linda
Increase vinegar to 1/4 cup.
leesat1
a fan favorite for apple lovers. bright flavors enhanced by goat cheese & walnuts. serve anytime!
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