Here’s another “Whole30” recipe I created while trying to escape the endless “egg and sweet potato lunches” I was consuming. But let’s be honest, I’m not mad about the sweet potatoes. I could kind of maybe eat sweet potatoes every day for the rest of my life and feel fine about it. 😉 Don’t judge. If you haven’t read about my Whole30 experience yet, check out this Paleo Coconut Curry post.
So, the story behind this salad.
Every Sunday, my hubby Pat and I go to dinner with either my family or his. This particular Sunday we were eating with Pat’s family, and I was assigned to bring a salad. I immediately started thinking through my go-to salads. Without being able to eat dairy or added sweeteners (even honey. gaaaah) I was pretty limited to dressing choices…
But then I started thinking about apples. Apples are 100% Whole30-approved, and are so deliciously sweet on their own. Why not use them to sweeten my dressing? I decided to give it a try, and was pleasantly surprised. I even got the Kyle stamp of approval, which is hard to do. (He’s my brother-in-law, who prefers ranch and sugar cereal to naturally-sweetend, “healthy” food.) So, with Kyle’s approval, I decided it was worthy of the blog. And there ya go. This Sweet Apple Salad was born!
- 4 cups mixed greens
- 1/2 red pepper
- 1 avocado
- 1 1/2 gala apples (you'll use the other 1/2 of the apple for the vinaigrette)
- 4 oz. bacon or turkey bacon
- Walnuts for topping
- 3 Tbsp. apple cider vinegar
- 1 tsp. lemon juice
- 1/4 cup water
- 1 Tbsp. stone ground mustard
- 1 shallot, finely diced
- 1/2 gala apple (core and seeds removed)
- 1/2 cup walnut oil
- Salt and Pepper to taste
- Rinse and dry the greens and place in a large serving bowl.
- In a skillet, toast the walnuts over medium heat until lightly toasted. Set aside.
- In the same skillet, cook the bacon. Drain the grease, cut into bite-sized pieces and set aside to cool.
- Chop red peppers into bite-sized pieces. Cut the apples and avocados into thin slices.
- Combine everything, toss with vinaigrette and top with toasted walnuts.
- Combine all ingredients except for the walnut oil in a food processor.
- Pulse until everything is blended. (The apple may still be a little pulpy. This is OK!)
- Slowly drizzle in the walnut oil, allowing it to emulsify. (The slower you drizzle, the better it will incorporate!)
- Season with salt and pepper to taste.
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