The perfect light side salad with dinner or lunch that gives you that crunch from the apple slices and walnuts and that tang from the shaved Parmesan and simple vinaigrette. This recipe comes courtesy of my childhood friend Marie, a great home cook whom I have enjoyed swapping numerous healthy recipes with since I put away the frozen lasagnas and cheesecakes and started really paying attention to what I was eating two years ago. Nothing like having long-time friends who support you as you attempt to live a healthier lifestyle! Marie shared this recipe with me from Cuisine Tonight: Thinner Dinners for Two. This salad recipe makes two servings.
The recipe calls for using the sliced half of a Pink Lady apple. I’ve made this salad with Pink Lady or Honey Crisp, which are my two favorite apple varieties. If you don’t have Pink Lady (or Honey Crisp) available, then by all means try another apple variety. You’ll want an apple that is sweet with a firm crispness to it.
1 Tbs. white wine vinegar
1 Tbs. extra-virgin olive oil
1/2 tsp. minced fresh garlic
1/4 tsp. Dijon mustard
1/8 tsp. each kosher salt and ground black pepper
3 cups arugula
1/2 Pink Lady apple, cored and thinly sliced
1/2 oz. shaved Parmesan (you can usually find packaged shaved Parmesan in your grocery store so save yourself the time and effort)
2 Tbs. chopped walnuts, toasted
For the Vinaigrette:
In a small bowl, add one Tbs. of white wine vinegar.
Add 1 Tbs. of extra-virgin olive oil into the bowl.
Next is to mince 1/2 of a tsp. of fresh garlic. As you probably know by now, I always turn to my zester or grater when a recipe calls for mincing. I found that one medium-sized clove of garlic is exactly what I needed for this step.
Once you’ve added the garlic to the vinegar and oil, it’s time to introduce the Dijon mustard.
Finally, we’re left with the seasonings, 1/8 tsp. each of salt and pepper.
Time to whisk thoroughly and your vinaigrette is ready. Set the bowl aside while you put the salad ingredients together.
For the Salad:
Now let’s turn to preparing the simple salad. I find it’s best to get the walnuts toasting while I’m focusing on the arugula and slicing my apple. You only need 2 Tbs. of chopped walnuts. To toast, place the walnuts on a baking sheet and pop the sheet into a 350 degree heated oven for 5 to 10 minutes (to avoid burning, split the difference and take the sheet out after 7 minutes). About half way through the toasting process, pull out the baking sheet, give it a quick shake to move the walnuts around a bit and place back in the oven to continue the toasting. Pull the sheet out of the oven when done and let cool a bit.
One of two Tbs. of walnuts the recipe calls for.
It’s time to get our apple cored and sliced. As I mentioned, the recipe calls for half of a Pink Lady variety of apple, one of my personal favorites. I would try the recipe with this specific variety first or a Honey Crisp apple, rather than picking any variety. (If you try it and don’t care for the choice or Pink Lady and Honey Crisp aren’t available, then by all means go with what you prefer. In the end, it’s your salad, not mine!. )A medium-sized or large apple is what you want.
Use an apple corer to core your apple into sections. Throw away the core and thinly slice half of your apple sections (No need to throw out the pieces of the other half. They’ll remain relatively fresh in a sealed baggie or plastic container in the refrigerator for a day and are a great snack).
Time to turn our attention to the green part of our salad: the arugula. Always smart to rinse your lettuce, even if the bag says it’s been pre-washed. Place the arugula in a large bowl.
Add your sliced apple pieces, the shaved Parmesan (save time and effort and buy packaged shaved Parmesan; otherwise buy a chunk and shave pieces off with a vegetable peeler) and the toasted walnuts to the greens.
A container of shaved Parmesan.
Before we add the vinaigrette, toss all of the salad ingredients well, so that they are evenly distributed (The walnuts invariably will settle at the bottom of the bowl, so think about spooning some out and adding them to the top when you plate your individual salads).
Finally, it’s time to bring in that vinaigrette we made a few minutes back. It’s a good idea to give it a quick whisk again to make sure that ingredients haven’t separated. Add the vinaigrette to the arugula salad and give it a good stir so that the vinaigrette coats the salad ingredients as much as possible.
The arugula and apple salad is ready to serve! Enjoy!
Serving size: two portions
Per Serving: Calories: 179; Total Fat: 14 g. (Sat Fat: 3 g.); Chol: 7mg.; Sodium: 250 mg.; Carb: 9 g.; Pro: 5 g.