APPLE, GREEN BEAN & BELL PEPPER SALAD
3/4 c. toasted walnut pieces
4 T. honey
Pinch + 1/4 t. salt
1/4 c. apple cider vinegar
1/3 c. light olive oil
1/8 t. black pepper
1 red bell pepper, cut into matchsticks
4 oz. thin green beans, ends trimmed, parboiled for 3 minutes
2 apples, unpeeled, cut into matchsticks
2 heads Belgian endive, cut into matchsticks
Preheat oven to 400F. In a small bowl, mix together the walnuts, 2
tablespoons of the honey and the pinch of salt. Spread the walnuts on
a greased baking sheet and cook for 5 minutes. Remove and set aside.
In a food processor or blender, combine the vinegar, oil, remaining
honey, remaining salt and pepper. Process until the mixture is creamy
and well blended.
In a large bowl, toss the bell pepper, green beans, apples and
Belgian endive with the dressing. Sprinkle each serving with the
honey-roasted walnuts.
------------------------------
_._,_._,_
3/4 c. toasted walnut pieces
4 T. honey
Pinch + 1/4 t. salt
1/4 c. apple cider vinegar
1/3 c. light olive oil
1/8 t. black pepper
1 red bell pepper, cut into matchsticks
4 oz. thin green beans, ends trimmed, parboiled for 3 minutes
2 apples, unpeeled, cut into matchsticks
2 heads Belgian endive, cut into matchsticks
Preheat oven to 400F. In a small bowl, mix together the walnuts, 2
tablespoons of the honey and the pinch of salt. Spread the walnuts on
a greased baking sheet and cook for 5 minutes. Remove and set aside.
In a food processor or blender, combine the vinegar, oil, remaining
honey, remaining salt and pepper. Process until the mixture is creamy
and well blended.
In a large bowl, toss the bell pepper, green beans, apples and
Belgian endive with the dressing. Sprinkle each serving with the
honey-roasted walnuts.
------------------------------
_._,_._,_
