Autumn Apple Salad with
Creamy Maple Dressing
Borton & Sons
5 ounces mixed baby greens
2 Borton & Sons Gala or
Red Delicious apples,
cored and cut into bite-
size pieces
½ cup dried cranberries
½ cup chopped walnuts,
toasted (see note)
DRESSING
½ cup canola oil
¼ cup maple syrup
¼ cup mayonnaise
2 tablespoons white
wine vinegar
2 teaspoons sugar
Salt and pepper to taste
In a salad bowl, combine baby greens, apples,
cranberries and walnuts.
Prepare the dressing: Combine all ingredients
and whisk until well blended.
Add the dressing to the salad and toss to blend.
Makes 4 servings.
Note: To toast walnuts, place in a dry nonstick
skillet over medium heat for 3-5 minutes, stirring
occasionally. Cool before adding to the salad.
Crunchy Harvest Salad with
Honey Cider Vinaigrette
Paramount Farms
2 heads Belgian endive
6 cups mixed greens
1 apple, thinly sliced
3 ounces goat cheese
¾ cup Wonderful
Almond Accents Sweet
Roasted Almonds with
Pomegranate*
HONE Y CIDER VINAIGRETTE
2 tablespoons
apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
¼ cup olive oil
¼ teaspoon kosher salt
Freshly ground black pepper
Prepare the vinaigrette: In a large bowl, whisk
together all ingredients.
Core endives and slice lengthwise into thin strips.
Add the endive, greens and apple to the bowl
and toss with the vinaigrette to coat well.
Serve the salad on a large platter or on individual
plates. Top with crumbled goat cheese and
Wonderful Almond Accents. Makes 4 servings.
Tip: For the holidays, try adding a pinch of
ground nutmeg or cinnamon to the vinaigrette.
Recipe developed by Kathy Casey Food
Studios for Wonderful Almond Accents.
*If not available, use Wonderful
Almond Accents Honey Roasted
with Cranberries.
