Description
Crispy, snappy apples like a Pink Lady are great for salads including this apple walnut rye salad with shaved white cheddar, lemon, scallions and mixed greens.
Ingredients
- 4 slices rye bread, torn into small pieces
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/2 cup walnut halves and pieces
- 2 Pink Lady apples, cored and thinly sliced
- 5 ounces baby spinach & arugula
- 1 ounce shaved white cheddar
- 3 scallions, thinly sliced
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon minced chives
- Juice of 1 lemon
Instructions
- Preheat the oven to 350 degrees F.
- Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.
- In a large bowl, combine the toasted rye bread, walnuts, apples, spinach & arugula, cheddar, scallions, parsley and chives. Toss in the lemon juice and remaining olive oil. Season with salt and pepper to taste.
Notes
Adapted from Bon Appetit September 2013
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