Crunch Salad2023-01-10T10:10:17-05:00

Crunch Salad

Presented by McCoole’s at the Red Lion Inn


1 apple, small chopped

1 cucumber, diced

10 Brussels sprouts, shaved

1 stalk of celery, shaved

2 Swiss chard leaves, stems removed, chopped

Apple cider vinaigrette (below)

Arugula for salad bed

Crumbled goat cheese for garnish

Candied walnuts for garnish

Fried onions for garnish

Apple cider vinaigrette:
1 cup apple cider vinegar

3 cups extra virgin olive oil

1 tsp. lemon juice

1/2 apple (or if small use a whole one), chopped

1/4 cup honey

1 tsp. Dijon mustard

Salt and pepper to taste

Process in a blender or food processor until smooth. Transfer to container and refrigerate.

Yields 1 quart


Toss the apple, cucumber, Brussels sprouts, celery and Swiss chard together with desired amount of dressing. Place on a bed of arugula. Top with crumbled goat cheese, candied walnuts and fried onions. Serve at once.


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As seen in the Winter/Spring 2023 Issue

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