Grilled Apple Tossed Salad #AppleWeek

 **This is a sponsored post. I received products to use in recipes for this event. All opinions are my own.**

There are days in September that even though the calendar says it's fall, the thermometer screams summer!  This recipe is perfect for those days.  Very little prep, very little grilling time.  . I made a lot of little modifications.  I don't do cilantro, so I used parsley. Someone drank the last of the OJ, so I used apple cider instead.   Due to nut allergies, I don't keep walnuts in the house, so I used sunflower seeds instead.  Pumpkin seeds would be awesome too!  I omitted the cheese.  You really just can't go wrong with this one.  For a more filling dish, use the same dressing on chicken and grill it too. Thank you so much to Paul S. for the recipe!

I just am amazed with all the great dishes the others have come up with this week, I thought I had a great collection of apple recipes going, but I'm adding to it like crazy!  Don't forget about entering for your chance to win a prize package from one of our awesome sponsors. Details on the prizes are here, and scroll down for the methods of entry.





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Grilled Apple Tossed Salad
Ingredients
  • 6 tablespoons olive oil
  • 1/4 cup minced fresh cilantro (used parsley)
  • 1/4 cup orange juice (used apple cider)
  • 1/4 cup white or regular balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha Asian hot chili sauce
  • 2 large Rainier Honeycrisp apples, cut into 1/2-inch wedges
  • 1 package spring mix salad greens (5 ounces)
  • 1 cup walnut halves, toasted (used sunflower seeds)
  • 1/2 cup crumbled blue cheese (omitted)
Instructions
For dressing, whisk together first eight ingredients. In a bowl, toss apples with 1/4 cup dressing. Place apple slices on a grill rack over medium heat; reserve dressing left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade. To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese. Yield: 6 servings. Health Tip: Lighten this salad by leaving off the walnuts and blue cheese. You'll save 150 calories per serving, but the grilled apples and homemade dressing will still make it taste as if it came from a restaurant. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. 
Source: https://www.tasteofhome.com/recipes/grilled-apple-tossed-salad

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Apple Almond Butter Manchego Grilled Cheese from A Kitchen Hoor's Adventures
 Apple Almond Chicken Salad from Books n' Cooks
 Apple Bacon Jam from Corn, Beans, Pigs and Kids
 Apple Cinnamon Rolls from Sew You Think You Can Cook
 Apple Fritter Pie from Dad What's 4 Dinner
 Apple Nachos from Simple and Savory
 Apple Pecan Chicken Salad from The Chef Next Door
 Apple Turnovers from A Day in the Life on the Farm
 Applesauce Cake with Soft Caramel Cream Cheese Frosting from Cooking With Carlee
 Autumn Apple Sipper from Culinary Adventures with Camilla
 Bavarian Apple Oatmeal Streusel Cheesecake from All That's Jas
 Caramel Apple Cupcakes from Amy's Cooking Adventures
 Grilled Apple Tossed Salad from Jolene's Recipe Journal
 Mini Apple Muffins with Oatmeal Streusel Topping from Family Around the Table
 Nutmeg Apple Conserve from Feeding Big
 Red Cabbage with Apple from Palatable Pastime
 Roasted Apple and White Cheddar Soup from 4 Sons 'R' Us
 Sauerkraut & Sausage with Apples from House of Nash Eats

Shared at the Weekend Potluck #293

Comments

  1. This looks delicious! I would keep the bleu cheese though. ;)

    ReplyDelete
  2. I love the adaptations you made Jolene.

    ReplyDelete
  3. Looks like an easy salad to make that you can adapt to make work with what you have.

    ReplyDelete
  4. That looks like a perfect transition meal for weeks just like this one. YUM!

    ReplyDelete

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