Chinese Lettuce and Apple Salad
Prep Time
Price Per Serving
Cooking Mode
1 L (4 cups) cup thinly sliced Chinese lettuce
2 celery stalks
2 Granny Smith apples
4 green onions
500 mL (2 cups) cup thinly sliced red cabbage
125 mL (½ cup) cup coarsely chopped toasted walnuts
75 mL (⅓ cup) cup packed fresh tarragon, finely chopped
60 mL (¼ cup) cup maple syrup
45 mL (3 tbsp.) tbsp cider vinegar
45 mL (3 tbsp.) tbsp honey mustard
15 mL (1 tbsp.) tbsp canola oil
To taste salt and pepper
1 L (4 cups) cup thinly sliced Chinese lettuce
2 celery stalks
2 Granny Smith apples
4 green onions
500 mL (2 cups) cup thinly sliced red cabbage
125 mL (½ cup) cup coarsely chopped toasted walnuts
75 mL (⅓ cup) cup packed fresh tarragon, finely chopped
60 mL (¼ cup) cup maple syrup
45 mL (3 tbsp.) tbsp cider vinegar
45 mL (3 tbsp.) tbsp honey mustard
15 mL (1 tbsp.) tbsp canola oil
To taste salt and pepper
Directions
1Mix the Chinese lettuce, celery, apples, and green onions together in a large bowl. Set aside.
2In a small bowl, whisk together the maple syrup, vinegar, mustard, and oil. Add the red cabbage, walnuts, and tarragon to the salad.
3Pour in the vinaigrette, salt and pepper to taste, and toss together. Serve with slices of baguette and Québec cheeses.
4*
5Tip
6:
7To toast the walnuts, heat a small non-stick skillet over medium heat. Add walnuts and stir gently for 1 minute or until fragrant and lightly browned.
8Variation
9:
10Vary the cabbage. Use nappa or green cabbage, or green or red kale.
Tips
1
To toast the walnuts, heat a small non-stick skillet over medium heat. Add walnuts and stir gently for 1 minute or until fragrant and lightly browned.
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Personal Note
Personal Note