creamy apple & green salad

September 30, 2013 § Leave a comment

CreamyAppleSalad_5

I have some wonderful friends. And with these wonderful friends come some very fun outings. The most recent was apple picking in Warren, Massachusetts. Even with states in between us, even with one of us eight months pregnant, we still managed to plan a day together, even if it was scheduled months in advance. Breezelands Orchards was a beautiful farm with apple trees just covered with macs and cortlands. Us girls were just happy to be together but the backdrop of trees just starting to turn and the sun warming our faces didn’t hurt either.

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ApplePicking_2

After picking 1/2 bushel each, we treated ourselves to cider donuts that were still warm, oozing butter down our finger tips and cold apple cider that tasted like it was pressed just that morning. We could have sat at that picnic table and talked until night fell but as soon as the sun started to fade and the cool air moved in we reluctantly retreated to our cars with more hugs and goodbyes then necessary.

CreamyAppleSalad_1
CreamyAppleSalad_2
CreamyAppleSalad_3

Now with at least 75 apples in our house I am constantly thinking about what I can do with all of them. It seemed fitting to begin with an apple salad, something fresh and chilled while it’s still a bit warm outside. With the nights turning cold there will be many apple crisps in our future. Day to day though, one deliciously sweet but tart mac always does the trick.

CreamyAppleSalad_4
CreamyAppleSalad

Serves 2 as main meal, 4-6 as sides
Inspired by 101 Cookbooks

Dressing
1 garlic clove
1/2 tablespoon of dried rosemary
1/4 teaspoon sugar
1/4 cup crème fraîche
1 teaspoon white wine vinegar
a touch of black pepper and salt

2 carrots, grated
1 pink lady apple, sliced into matchsticks
3 cups spinach leaves
handful of alfalfa sprouts
1/4 cup walnuts, toasted

Whisk together all the dressing ingredients.

In a large bowl toss together the carrots, apple, spinach and sprouts. Pour the dressing over the greens and toss to coat.

Sprinkle the toasted walnuts on top and serve immediately.

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