Fresh Fall Salad
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By Sara Kemker
Fresh Fall Salad
Inspired by my local grocery store’s salad by the same name.
Updated at: Mon, 07 Oct 2024 22:35:20 GMT
Nutrition balance score
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Ingredients
0 servings
crumbled feta
cilantro
chopped
pecans
Chopped, or walnuts
Cucumber
diced
apples
diced
cabbage
red is best but green is ok, thinly sliced
Green kale
thinly sliced
White vinaigrette
basically just white wine vinegar, olive oil, salt, pepper, and garlic powder
Lemon juice
to toss apples in
Instructions
Step 1
Thinly slice the cabbage and kale
Step 2
De-seed cucumber and dice it. I prefer very small dice for cucumbers, less than a centimeter.
Step 3
Dice apples and toss in lemon juice to prevent browning
Step 4
Roughly chop nuts and cilantro
Step 5
Add white wine vinegar, olive oil, salt, pepper, and garlic powder to a larger bowl and whisk together. Skip this step of using a premade dressing.
Step 6
Add the greens into the bowl with dressing and massage, tossing and coating them with the dressing. Massaging the kale in the dressing helps soften it and lessen the bitter taste kale can sometimes have.
Step 7
Add the rest of the ingredients; cucumbers, apples, nuts, cilantro, and feta in the bowl and toss everything together.
Step 8
Serve and enjoy! This lasted in my fridge for 3 days and was still just as delicious and the apples were miraculously not browned. I wouldn’t recommend keeping it any longer than that.
Notes
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Crispy
Delicious
Easy
Fresh
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