Apple and Arugula Salad With Toasted Walnuts And Shaved Parmesan

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.

These are the main ingredients to pull together this salad recipe.
These are the main ingredients to pull together this salad recipe.

Ingredients:

Vinaigrette ingredients:

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

Salad ingredients:

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

Directions:

For the Vinaigrette:

In a small bowl, add one Tbs. of white wine vinegar.

A bottle of white wine vinegar goes a long way, so it should be part of your pantry.
A bottle of white wine vinegar goes a long way, so it should be part of your pantry.
The first ingredient to make the quick vinaigrette: a Tbs. of white wine vinegar.
The first ingredient to make the quick vinaigrette: a Tbs. of white wine vinegar.

Add 1 Tbs. of extra-virgin olive oil into the bowl.

In goes the Tbs. of olive oil into the bowl.
In goes the Tbs. of 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.

Here's a medium-sized peeled garlic clove about to be grated.
Here’s a medium-sized peeled garlic clove about to be grated.
Time to grate that clove!
Time to grate that clove!
Here's about 1/2 tsp. of minced garlic.
Here’s about 1/2 tsp. of minced garlic.

Once you’ve added the garlic to the vinegar and oil, it’s time to introduce the Dijon mustard.

I make sure that I always have Dijon mustard in my kitchen, particularly when it comes to salad dressings.
I make sure that I always have Dijon mustard in my kitchen, particularly when it comes to salad dressings.
Just 1/4 of a tsp. of Dijon mustard is added into the mix.
Just 1/4 of a tsp. of Dijon mustard is added into the mix.

Finally, we’re left with the seasonings, 1/8 tsp. each of salt and pepper.

In goes 1/8 of a tsp. of salt to help season the vinaigrette.
In goes 1/8 of a tsp. of salt to help season the vinaigrette.
And lastly, we add 1/8 of tsp. of pepper.
And lastly, we add 1/8 of tsp. of pepper.

Time to whisk thoroughly and your vinaigrette is ready. Set the bowl aside while you put the salad ingredients together.

Whisk away!
Whisk away!
Here's the finished vinaigrette. set the bowl aside while you put together the salad.
Here’s the finished vinaigrette. Set the bowl aside while you put together the salad.

Directions:

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.

Easy to find chopped walnuts in your local grocery store, usually in the baking section.
Easy to find chopped walnuts in your local grocery store, usually in the baking section.

One of two Tbs. of walnuts the recipe calls for.

One of two Tbs. of walnuts the recipe calls for.

The walnuts ready to go into oven.
The walnuts ready to go into oven.

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.

A fine speciman of a Pink Lady.
A fine specimen of a Pink Lady.

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).

Apple, you've been cored!
Apple, you’ve been cored!
Half of the apple in sections, ready to be thinly sliced.
Half of the apple in sections, ready to be thinly sliced.
The apple sections, having been relatively thinly sliced.
The apple sections, having been relatively thinly sliced.

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.

The salad recipe calls for 3 cups of arugula.
The salad recipe calls for 3 cups of arugula.
The arugula getting a quick wash.
The arugula getting a quick wash.
Into a large bowl the arugula goes.
Into a large bowl the arugula goes.

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.

First in are the sliced apple pieces.
First in are the sliced apple pieces.

A container of shaved Parmesan.

A container of shaved Parmesan.

This recipe calls for half an ounce of shaved Parmesan, but it actually ends up being a decent amount.
This recipe calls for half an ounce of shaved Parmesan, but it actually ends up being a decent amount.
Don't forget to add those toasted walnuts!
Don’t forget to add those toasted walnuts!

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).

Give your salad a good toss before adding the vinaigrette.
Give your salad a good toss before adding the vinaigrette.
The arugula salad, after a good tossing ahead of the vinaigrette being introduced.
The arugula salad, after a good tossing ahead of the vinaigrette being introduced.

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 moment we've been waiting for: vinaigrette about to be poured into the salad.
The moment we’ve been waiting for: vinaigrette about to be poured into the salad.
Pouring in the vinaigrette Just the right amount to coat the salad,.
Pouring in the vinaigrette Just the right amount to coat the salad,.
Make sure the vinaigrette  is evenly distributed in the salad.
Make sure the vinaigrette is evenly distributed over the salad.

The arugula and apple salad is ready to serve! Enjoy!

Time to serve the salad!
Time to serve the salad!
This delicious s arugula and apple salad plated.
This delicious arugula and apple salad plated.

Nutritional Breakdown:

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.

 

 

 

 

 

 

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