New York Tangy Apple Salad Recipes

NEW YORK TANGY APPLE SALAD

New York Tangy Apple Salad image

A very easy salad to put together. Great way to showcase apples! Adapted from New York Apple Country.

Provided by Sharon123

Categories Salad Dressings

Time 19m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

3 crisp sweet apples (I like Gala or Fuji or Pink Lady or Honey Crisp)
2/3 cup plain low-fat yogurt (or vanilla)
1 tablespoon orange marmalade
fresh ground black pepper, to taste
4 heads boston lettuce (or 1 head Romaine lettuce or Bibb lettuce)
1/4 cup sliced almonds, toasted (or untoasted if preferred)

Steps:

Mix yogurt with marmalade and black pepper.
Tear lettuce into bite size pieces.
Cut apples into small cubes.
Mix lettuce, apples, almonds, and yogurt/marmalade dressing.
Serve immediately.

Nutrition Facts : Calories 130.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 2, Sodium 32.8, Carbohydrate 23.9, Fiber 4.6, Sugar 17.4, Protein 4.8

FENNEL-APPLE SALAD WITH WALNUTS

Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

APPLE SALAD

Apple Salad image

Provided by Robert Farrar Capon

Categories salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 tablespoons lemon juice
2 or 3 medium-sweet, firm apples
1 small head romaine lettuce, broken into bite-size pieces
1/2 teaspoon sugar
Salt and freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
1 can smoked brisling sardines

Steps:

Put 1 tablespoon of lemon juice in a bowl. Core and peel the apples, cut them into thin slices, and add them to the bowl, tossing gently to coat with lemon juice. Add romaine lettuce to the bowl, and toss gently again.
Combine the remaining 2 tablespoons of lemon juice with sugar, salt and pepper, and stir to blend. Add the oil, and beat to mix thoroughly. Taste the dressing, and adjust seasonings as desired.
Just before serving, add sardines to the apples, pour on the dressing, and toss the salad gently to coat all ingredients.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 39 grams, Carbohydrate 43 grams, Fat 47 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 1331 milligrams, Sugar 28 grams

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