Onion apple salad with

Cucumber And Onion Salad With Apple Cider Vinegar And Olives

Cucumber And Onion Salad With Apple Cider Vinegar And Olives – crunchy, flavorful and easy to make, this salad is perfect for summer. Inspired by Mediterranean cuisine, this salad is popular in my home country – Bulgaria.

Low calorie, this Cucumber And Onion Salad With Apple Cider Vinegar And Olives is great as a party (barbecue) salad, or a side dish.

Hello (almost) September! As much as I don’t want to say goodbye to summer, we’ll soon have to do it. But before that, I’d like to share with you another cucumber salad recipe. Did you have a chance to see this Spiralized Cucumber Salad With Tomatoes And Feta? If by any chance you are looking for a simple and refreshing cold soup, this Cold Cucumber Yogurt Soup – Tarator is worth trying. I also have this recipe for Tomato Cucumber Spinach Salad With Avocado Parsley Dressing, which I make quite often.

Have a lot of cucumbers from your garden? Make sure you try thus Cucumber And Onion Salad With Apple Cider Vinegar And Olives. If you don’t have any veggies in your garden, just like me – get a cucumber from the store and make this easy, light, flavorful and colorful summer salad.

I know creamy cucumber salads, where the dressing is made with yogurt are popular and everyone loves them. They are good! But I personally am a fan of non-creamy cucumber salads, where the dressing os made with olive oil and apple cider vinegar.

Less calories, lighter, crunchier salad. This is why I love cucumbers!

I’m not going to argue, cucumbers have almost no flavor. They are fresh, but taste like water. This is why we need to combine them with other, more flavorful veggies, like onions. Purple onions go perfectly with cucumbers.

What ingredients do you need to make Cucumber and Onion Salad?

• cucumber
• red onion
• dill
• salt
• apple cider vinegar
• olive oil
• olives

How to make this Cucumber And Onion Salad With Apple Cider Vinegar And Olives?

Peel cucumber and cut in half lengthwise. Cut each half into 1/4 inch thick slices. Place in a bowl.

Add onion and olives.

In a small bowl combine olive oil, apple cider vinegar, salt and dill.

Pour dressing over the salad. Add more slat or vinegar to taste, if needed.

What herbs to add to this cucumber and onion salad?

Dill is the best addition to a cucumber salad in my opinion.

Cucumber salad with olives:

And olives – big, meaty Kalamata olives. I know I should have used pitted olives, but when I saw these at the store and even tried them, I had to get them.

They tasted amazing, not too salty and melted on my mouth.

This Cucumber And Onion Salad With Apple Cider Vinegar And Olives is perfect to make year round. A simple combination of flavors and textures.

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Apple Salad with Candied Walnuts and Cranberries

There’s a few components to make this Apple Salad – and it’s worth it! With candied walnuts or pecans, plumped cranberries, thinly sliced apple and leafy greens, this is a salad that’s worthy of festive gatherings.

This Apple Salad is tossed with a simple vinaigrette – because with all the fabulous textures and flavours going on here, we don’t want the dressing to steal the show!!

A SHOW-OFFY APPLE SALAD

There’s 3 types of salads in my world:

1. quick and easy salads for midweek meals;
2. giant meal salads; and
3. show-offy salads.

In my world, the definition of “show-offy salads” are those that require a bit more effort, reserved for gatherings, lunch with friends, and for family dinners where I’m sulking because everybody else “bagsed” the “fun” courses – starters, main and dessert, leaving me with “just” salad.

“You want me to bring salad? I’ll show you a salad!!” I fume silently to myself.

And thus, I embark on a mission to make a great salad. Tasty, pretty and interesting – but still fresh enough to be a side dish.

This Apple Salad with Walnuts and Cranberries is one such salad.

This recipe centres around apples, the crisp, juicy sweetness and pairing it with leafy greens and an assortment of other ingredients to create a salad that’s loaded with great textures.

Well, actually, just one apple. That’s all you need for this recipe. Once sliced thinly, one apple stretches quite far.

I like to use red apples for this, mainly for colour and also because I prefer the sweet with a bit of tart that is inherent with most varieties of red apples here in Australia. But feel free to use any apple you want!

HOW TO MAKE MY APPLE SALAD

I did say upfront that there’s a few components to this apple salad, and I think it’s worth it if you’re going all out! BUT you can absolutely simplify it – note the significant use of the words “optional step”in the following section:

Candied walnuts (or pecans or other nuts) – Super quick, 5 minutes on the stove for crunchy toffee coated nuts. This is an optional step for show-off purposes;

Plump cranberries – Just a 5 minute soak in hot water is all that’s required to transform shrivelled up dried cranberries (or any berries) into plump little balls that burst in your mouth when you bite into them. Again, optional!

Sliced apple drizzled with lemon to stop them from browning – optional if serving immediately;

Simple dressing made with vinegar, oil, mustard and sugar. Keep it simple to let everything else shine!

Leafy greens, onion for a fresh bite and the teeniest crumble of feta or goats cheese mainly for garnish.

As I always do out of interest, I did a quick search on the internet to see how others do Apple Salad. I was somewhat bemused to see an astonishing array of mayo-laden salads made with apple.

Suffice to say, this is pretty much on the opposite end of the spectrum. I’d describe this salad as fresh and bright with the zingy dressing, the crisp sweet juiciness of apple, and the leafy greens, with added pops of flavour and textures from the sweet-tart (plumped!) cranberries and the crunch of the candied walnuts.

It really is a terrific combination! – Nagi x

MORE GREAT SALADS FOR GATHERINGS

Wild Rice Salad – the vibrant colours in this are amazing!

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Apple Beet Salad with Pickled Onions

Even if you are not a fan of beets, you will enjoy this delicious, healthy, and refreshing beet salad. Made with shredded raw beets, apples, and pickled onions with a simple mustard vinaigrette.

If you’re wondering if you can eat beets raw, the answer is YES! (just make sure to peel them first). When eaten raw, they have a more earthy flavor with a satisfying crunch; when cooked, beets become sweeter.

What’s in our beet salad?

• Shredded raw beets: savetime by using a food processor to shred the peeled beets. They’ll be ready in no time!

• Apples: they provide needed sweetness and crunch. Use your favorite kind and just like we did with the beets, you can use the food processor to slice them.

• Sunflower seeds: raw or roasted, they add nuttiness and again, some crunch. If you don’t have sunflower seeds at home, we suggest our candied pecans, walnuts, spiced pumpkin seeds or roasted hazelnuts.

• Homemade pickled onions: the secret weapon to this salad! They provide a punch of flavor, tanginess and sweetness all at the same time.

Preparing the ingredients for this salad took no time. It can be made 3-4 days ahead, and it actually tastes better the longer it sits in the fridge!

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Beets are a nutritional powerhouse. Their intense vibrant red color packs rich antioxidants, Vitamin B2, manganese, folate and potassium.

Other Inspired Beet Recipes

Did you like this beet salad ?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Spinach and Prosciutto Salad With Apple-Onion Vinaigrette

Marvin Joseph/The Washington Post

Mindful Makeover May 22, 2013

This isn’t Mom’s bacon-dressed spinach salad. The bacon has been replaced with a leaner, lighter and sweeter cured-pork product: prosciutto from Parma. Toasted walnuts add crunch, and the combination picks up zing from a vinegary mix of sauteed onions and apples softened by a little maple syrup. I prefer just a hint of maple, but if you’d like a stronger maple taste, increase the amount of maple syrup you use.

Make Ahead: The dressing can be made up to a day in advance. Bring it to room temperature before using. You might need to mix in a tablespoon of oil or water, your choice, to loosen it up.

Servings: 4

Ingredients

Directions

Heat the oil in a large nonstick saute pan over medium-high heat. Add the onion; reduce the heat to medium and cook for 3 to 4 minutes, until the onion just starts to soften, then stir in the apple. Cook, stirring every minute or so, for 5 to 7 minutes, until the apple softens. It’s okay if the onion browns a bit. Remove from the heat and transfer to a small bowl.

Mix in the maple syrup, then season with salt and pepper to taste. Let cool for 15 minutes, then stir in the vinegar. Taste, and adjust the seasoning as needed.

Lay the spinach leaves out on a large shallow bowl or platter or individual shallow bowls. Tear the prosciutto into pieces about 2 inches long and 1 inch wide; distribute over and among the spinach leaves. Sprinkle the walnuts over the salad. Spoon the vinaigrette over and toss to coat evenly.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat for a few minutes until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Let cool before using.

Recipe Source

From Mindful Makeover columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Email questions to the Food Section at food@washpost.com.

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Apple – Onion – Cheese – Salad

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

• 100 g lamb`s lettuce
• 2 onion (s), (1 red & 1 white)
• 250 g cheese, Emmentaler (cut into cubes)
• 1 bunch chives
• 2 apples, tart ones
• 7 tablespoon vinegar, (fruit essing)
• 1 teaspoon mustard
• salt and pepper
• 7 tablespoon oil, (rapeseed oil)
• sugar
• possibly walnuts

Apple – Onion – Cheese – Salad

Instructions

1. Cut the onion into rings, cut the chives into rolls and slice the apples unpeeled into pens.
2. For the vinaigrette, mix together vinegar, mustard, salt, pepper and sugar and gradually add the oil.
3. Pull the washed lamb`s lettuce through the vinaigrette and arrange on 3-4 plates.
4. Pour the remaining ingredients into the vinaigrette, mix well, arrange the lamb`s lettuce and serve immediately.
5. TIP: If walnut oil is used, walnuts taste wonderful in salads.

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