APPLE SALAD

APPLE SALAD

Today is National Cancer Day. My job is to raise worldwide attention by posting a  delicious healthy vegetable dish.

3 cups spring salad greens, washed and torn into bite-sized pieces, 2 cups arugula salad greens, washed and torn in bite-sized pieces, 1 delicious red apple, chopped, 1 Granny Smith apple, chopped,  1/2 cup black seedless grapes, cut in half lengthwise,  1/2 cup seedless green grapes, cut in half lengthwise,  1/2 cup white raisins, soaked for 15-minutes, in 2 tablespoons of water and 2 tablespoons of champagne until they plumb up.  Drain the raisins, set them aside.  2 tablespoons white truffle oil, 4 teaspoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon fresh lemon juice, zest from the lemon, 1/8 teaspoon minced garlic, 3 tablespoons honey roasted walnuts, roughly chopped, 3 tablespoons goat cheese, crumbled.

Get out a bowl, add the salad greens, apples, grapes, and raisins, toss.  Get out a bowl; it’s time to make the salad dressing.  Add the oil, vinegar, honey, lemon juice, zest, and garlic.  Whisk to together. Pour half the dressing over the salad and toss again.  Reserve the rest for those who want more dressing.  Sprinkle the walnuts and cheese on top.    

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