Summertime is made for salads, and every once in awhile you are introduced to one that is just down right, out of this world amazing.
Had I seen the ingredients before I tasted it, I would never have thought to try this salad, but when my children downed helping after helping, I knew it was winner. The dressing should just be available to drink, it’s that good and truly makes the salad.
I’ve had this numerous times at potlucks and every single time, the bowl is licked clean and people are begging for the recipe. You never knew that would happen with a salad, did you?
My mouth is watering so I think this recipe is calling my name.
Apple Almond Salad
- 2 med. Granny Smith apples
- 1 bag of Oven Roasted Almond Accents (makes the salad a bit pricier, but SO scrumptious)
- Approx. 2 bags of Lettuce (I love baby sweet spring greens)
- 3 cups finely shredded Swiss Cheese (or Mozzarella)
- 3/4 cup Sugar (I use slightly less)
- 1 cup Oil (Mazola)
- 1 tsp. Dry Mustard
- 1 tsp. Salt
- 1/3 cup Vinegar
- 1/4 cup chopped Red Onion
- 1 tsp. Poppy Seed
Mix the dressing ahead of time so that the flavors can blend overnight.
Add the apples, almonds and the cheese to the lettuce immediately before serving (it will get soggy if you add them too early).
*My friend, Leah, who shared this recipe was missing the almonds when I first tried it. Instead she topped the salad with the nacho cheese flavored Texas Toast bits that she got for super cheap with her double coupons, and it was also amazing.
Shake the dressing very well before you add it to the salad (some of the ingredients separate and must be shaken well to remix). Add as much or little dressing, if you’re trying to go “light.”
(When we got to the end of the recipe, the lettuce was gone, but all the “goodies” were left, so I added more lettuce and we had enough for another meal.)