Apple Cider Salad Recipes
WALNUT APPLE CIDER SALAD
This cool, refreshing salad with crunchy nuts and apples makes me think of my mother and Thanksgiving. Mom prepared it each year for that holiday since apples were plentiful. She served it in a beautiful cut-glass bowl that belonged to my grandmother. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over 1/4 cup of cider; let stand for 2 minutes. Add the lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. Cover and refrigerate until slightly thickened, about 2-1/2 hours. , Fold in apples and walnuts. Transfer to a 2-qt. serving bowl. Cover and refrigerate overnight.
Nutrition Facts : Calories 135 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
APPLE CIDER GELATIN SALAD
Apple cider and crisp apples lend a hint of fall to this refreshing salad that's perfect for autumn and holiday gatherings. A dear neighbor lady shared the recipe with me. -Cyndi Brinkhaus, South Coast Metro, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. , In a large saucepan, bring cider to a boil; stir in the gelatin mixture and sugar until dissolved. stir in lemon juice, cloves and salt. Pour into a large bowl. Refrigerate until slightly thickened, about 1 hour., Fold in apples, walnuts and celery. Pour into a 1-qt.dish or individual dishes. Refrigerate until firm, about 2 hours., For topping, in a small bowl, combine the sour cream, mayonnaise and sugar until blended. Dollop over salad; sprinkle with cinnamon. Serve with cinnamon sticks if desired.
Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 112mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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APPLE CIDER LENTIL SALAD RECIPE | ELIZABETH RIDER
From elizabethrider.com
Reviews 5Servings 8Cuisine AmericanCategory Salad
- Step 1: Cook the lentils; this can be done up to 24 hours in advance if desired. Over medium-high heat, bring the apple cider, water, lentils, and bay leaves to a boil, cover, then reduce to a simmer. Simmer about 35 minutes until the lentils are cooked through. Discard any remaining liquid and the bay leaf. One cup of green lentils needs about 3 cups total liquid and 30-40 minutes to cook. Keep a close eye on them at the end and remove from the heat once they are cooked and the liquid is mostly evaporated.
- Step 2: While the lentils cook, whisk the extra virgin olive oil, lemon juice, and 1/2 teaspoon of fine sea salt in the bottom of a large mixing bowl.
- Step 3: Prepare the salad ingredients. Roughly chop the pistachios, tear the herbs, and halve the cherry tomatoes.
- Step 4: Allow the lentils to cool, then drain them in a colander to remove any excess liquid before adding to the salad. Toss the lentils, arugula and rest of the salad ingredients in the dressing. Serve immediately, or store in the refrigerator. This salad is best served within the first 24 hours, but will keep in the fridge for up to three days.
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