Target: 6 × 4 inches · landscape

Apple Cheddar Pecan Green Salad

27 min · 4 side servings

Ingredients

□ 5 oz chopped kale and romaine greens

□ 1 crisp apple

□ 1/2 small red onion, thinly sliced

□ 1/3 cup pecan halves

□ 3 oz sharp white cheddar

□ 3 tbsp apple cider vinegar, divided

□ 1 tbsp Dijon mustard

□ 1 tsp maple syrup

□ 1/4 cup extra-virgin olive oil

□ 1/4 tsp kosher salt

□ 1/4 cup dried cranberries

1. Toast pecans. Soak thin apple slices in cold water with 1 tsp cider vinegar for 5 minutes; drain and dry.

2. Whisk cider vinegar, Dijon, maple, and salt. Drizzle in oil until glossy and tangy.

3. Toss dry kale and romaine greens with dressing. Add apple, onion, cranberries, pecans, and cheddar.

4. Toss gently, plate, and top with reserved pecans and cheddar. Serve crisp.

Cook’s note: The mild cider-water bath prevents browning without a strong lemon taste.