Archive for August 13th, 2010

This salad was made as a contribution for a shared supper with a group of friends.  I was asked to bring a green salad, so set about putting together a mixture of green salad and fruit items (although there were some dark red radiccio leaves in the mixed salad and the green pepper was slightly turning to orange/yellow.)   I used cider vinegar in the vinaigrette dressing as it complemented the sharp tasting green skinned Granny Smith apples.  Although they are sharp they add a sweetness and this can be increased by adding grapes.  Alternatively, green olives could be added to give a more salty flavour, although I did not add them on this occasion.  The whole salad was well received and one friend in particular was very complimentary.  I shall certainly be making this again.

As you might have gathered, this recipe is my own concoction, probably not very original but still was not copied from another source.  Pork and apple complement each other well and this would be particularly suitable to eat with cold ham or gammon, pork, pork pie or a pork based pâté.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Minted Apple Salad
(Select items from this list – choice & proportions according to personal preference)
Mixed green salad leaves
Baby spinach
Chopped cucumber
Chopped green pepper
Chopped mint
Seedless green grapes (optional)
Pitted green olives (optional)
Dressing (can be increased proportionally as required):
2tbsp olive oil
1tbsp cider vinegar
black pepper

1.  Wash leaves.  

2.  Slice cucumber in quarters lengthwise and chop.

3.  Chop and prepare other items as required and combine in a large bowl.

4.  Mix the dressing in proportion of 2:1 (oil to vinegar) add a little black pepper and whisk together thoroughtly.

5.  Shortly before serving, pour the dressing over the salad and toss lightly together.


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