Best Green Apple Vinaigrette Recipes

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GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

Categories     Fruit     Mustard     Nut     Vegetable     Appetizer     Side     No-Cook     Thanksgiving     Vegetarian     Quick & Easy     Apple     Walnut     Celery     Fall     Raw     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE



Winter Green Salad with Honey-Apple Cider Vinaigrette image

This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 pound mixed winter greens, such as chicory, frisee, tatsoi, spinach, or arugula
1/2 fresh fennel bulb, thinly sliced crosswise
1 Granny Smith apple, julienned
Spiced Walnuts for Winter Green Salad with Honey-Apple Cider Vinaigrette
White House Honey-Apple Cider Vinaigrette
Coarse salt and freshly ground pepper

Steps:

  • Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE



Green Apple and Celery Salad With Walnut and Mustard Vinaigrette image

This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]

Provided by dividend

Categories     Apple

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra virgin olive oil
1 bunch celery & leaves
2 large granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges, then thinly sliced crosswise into triangle
3/4 cup walnuts, toasted, chopped

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
  • Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

Nutrition Facts : Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5

WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE



Winter Green Salad with Green Apple Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 small head escarole, torn into bite-sized pieces
1 Belgian endive, leaves separated
1 celery stalk, cut on the diagonal into thin slices
1 small Granny Smith apple, halved cored and thinly sliced
1 tablespoon cider vinegar
1 tablespoon white wine vinegar
1 tablespoon finely diced shallot
1/4 cup olive oil
Salt and freshly ground black pepper
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

  • Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
  • Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
  • In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
  • Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

WALNUT CHICKEN SALAD WITH GREEN APPLE VINAIGRETTE



Walnut Chicken Salad with Green Apple Vinaigrette image

Provided by Melissa Roberts

Categories     Salad     Chicken     Quick & Easy     Lunch     Apple     Walnut     Celery     Healthy     Grape     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

2 skinless boneless chicken breast halves (about 1 pound)
2 tablespoons fresh lemon juice
1 1/2 teaspoons mild honey
2 tablespoons finely chopped shallot
5 tablespoons olive oil
1/3 cup finely diced Granny Smith apple
1 small head Boston or Bibb lettuce (1/4 pound), leaves separated and left whole
1 cup seedless red grapes, halved if desired
1/2 cup walnuts (4 ounces), toasted
1 celery rib, thinly sliced

Steps:

  • Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes.
  • While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.
  • Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE



Green Apple, Grape and Arugula Salad with Stilton Vinaigrette image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15

4 cups green apple, quartered and sliced 1/8"
4 cups red or black seedless California grapes, slice in half
1 quart + 2 cups baby arugula
Stilton Vinaigrette (recipe follows)
6 tablespoons pecans, toasted and coarsely chopped
6 tablespoons Stilton cheese crumble
2 tablespoons lemon juice
3/4 cup cider vinegar
1½ teaspoons kosher salt
1/2 teaspoon black pepper, freshly cracked
2 tablespoons Dijon Mustard
1/4 teaspoon cayenne pepper
1 tablespoon sugar
2 cups olive oil (do not use extra virgin)
1½ cups Stilton cheese, crumbled

Steps:

  • Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

SPICED WALNUTS FOR WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE



Spiced Walnuts for Winter Green Salad with Honey-Apple Cider Vinaigrette image

These walnuts add some kick to Cristeta Comerford's Winter Green Salad with Honey-Apple Cider Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 1 cup

Number Of Ingredients 3

1 cup walnut halves
1/2 cup confectioners' sugar
1 teaspoon store-bought Cajun spice mix

Steps:

  • Toast walnuts in a medium skillet over medium heat until fragrant, about 5 minutes. Add confectioners' sugar and cook, tossing nuts, until sugar is melted. Season with Cajun spice; remove from heat and let cool.

ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS



Escarole Salad with Green Apple Vinaigrette and Crispy Shallots image

Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced
Coarse salt and ground pepper
2 tablespoons white-wine or Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons diced peeled Granny Smith apple
1 large head escarole, trimmed and cut into bite-size pieces
2 celery stalks, cut into 1/2-inch pieces, plus 1/2̇ cup tender inner leaves

Steps:

  • In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
  • In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.

Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE



Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Spanish onions, thinly sliced
1 tablespoon sugar
3 cloves garlic, finely diced
2 Yukon gold potatoes, skin on, and cut into 1/2 inch dice
6 cups clam broth
20 oysters, shucked
1/4 cup creme fraiche
Salt and freshly ground pepper
2 tablespoons finely chopped fresh tarragon
Winter Green Salad and Green Apple Vinaigrette, recipe follows
1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Steps:

  • Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
  • While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
  • Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
  • Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.

HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE



Home Smoked Salmon with Green Salad and Apple Vinaigrette image

Provided by Chuck Hughes

Categories     appetizer

Time P1DT45m

Yield 2 servings

Number Of Ingredients 23

3 cups hot water
1 cup packed brown sugar
1 cup white sugar
4 tablespoons coarse or kosher salt
Pinch grated lemon zest
2 (4-ounce) skin-on salmon fillets
1 to 2 cups hickory or alder wood chips, for smoking
1/2 cup water
Olive oil, for garnish
1 cup apple juice
1 teaspoon Dijon mustard
Freshly ground black pepper
Pinch coarse or kosher salt
Dash apple cider vinegar
3 tablespoons canola oil
4 to 6 frisee lettuce sprigs
2 large radishes, thinly sliced
1 small yellow beet, peeled and thinly sliced
Handful baby green beans, blanched
Handful baby arugula leaves
Handful fresh celery leaves
1/3 cup croutons, toasted and slightly crushed
Zest of 1/2 lemon, for garnish

Steps:

  • To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
  • Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
  • To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
  • Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
  • Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
  • Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
  • To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
  • Into a bowl, add the mustard and grind over some black pepper.
  • Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
  • To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
  • Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
  • Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

GREEN APPLE VINAIGRETTE



Green Apple Vinaigrette image

Make and share this Green Apple Vinaigrette recipe from Food.com.

Provided by Grannydragon

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup apple juice
1/2 cup champagne vinegar
1/2 medium shallot, chopped
1 teaspoon honey
1 teaspoon soy sauce
1 cup olive oil
2 green apples, chopped finely

Steps:

  • Combine all the ingredients in a blender except for the olive oil, and apples. Blend until smooth.
  • Slowly add the olive oil and blend well.
  • Remove vinaigrette from blender and add the apples, mix and serve on salad greens.

Nutrition Facts : Calories 549.5, Fat 54.2, SaturatedFat 7.5, Sodium 87.6, Carbohydrate 18.5, Fiber 1.7, Sugar 15.4, Protein 0.4

OPAKAPAKA FISH ON HIRABARA BABY GREENS, GREEN APPLE VINAIGRETTE, AND STILTON BRUSCHETTA



Opakapaka Fish on Hirabara Baby Greens, Green Apple Vinaigrette, and Stilton Bruschetta image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup apple juice
1/2 cup champagne vinegar
1/2 teaspoon chopped shallots
1 teaspoon honey
1 teaspoon sweet soy sauce
1 cup olive oil
2 green apples, chopped finely
1/2 pound baby greens
4 (5-ounce) fresh Opakapaka fish fillets or Mahi Mahi
4 (3/4-inch-thick) slices French bread
1/2 cup olive oil
4 ounces Stilton

Steps:

  • Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
  • Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
  • Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
  • Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.

GREEN SALAD WITH GREEN APPLE VINAIGRETTE



Green Salad with Green Apple Vinaigrette image

Number Of Ingredients 0

Steps:

  • Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 279

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE



Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

What to drink: Hard cider, served in your prettiest Champagne flutes.

Provided by @MakeItYours

Number Of Ingredients 7

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Steps:

  • Preparation Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.) Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

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