A sweet/savory dish, light on its feet but filling enough to be an entree. This plant-based, gluten free salad is the ultimate way to step into fall!
2cupschopped crisp sweet red appleabout ¼ -½-inch pieces
1/2cupchopped pecanswalnuts can be substituted
1/4cupdiced celery1/8 to ¼-inch pieces
Boston or green leaf lettuce for serving
1/2cupplant-based milkI used cashew milk
1teaspoonapple cider vinegar
3/4teaspoonsea salt finely ground
1/4teaspoongarlic powderoptional-add to enhance savory aspect
Core and chop apple. Add to medium mixing bowl. Bathe the apple in 2 tablespoons lemon juice. This must be done immediately to prevent the apple from browning.
Chop grapes, celery, and nuts and add along with the raisings to the bowl containing the apple. Stir to blend the ingredients.
Dollop salad mixture with 1/2 cup of dressing and stir gently until evenly mixed. If a more heavily dressed salad is desired add more dressing at this point. Optionally reserve some dressing to add to salad after chilling.
Salad may be eaten immediately but is best when chilled (about an hour). After chilling add more dressing and serve on a bed of greens such as Boston or green leaf lettuce. Store in refrigerator for 2 or 3 days.
Soak cashews in 1 ¼ cups very hot water for about 20 minutes. Cashews should be soft and tender. Rinse and drain.
Add soaked cashews and remaining dressing ingredients to blender or food processor. Pulse a few times to break down then blend on high speed, stopping periodically to scrape sides. If you are using the extra large blending container you will need to scrape frequently for the first minute.
Prep time - does not include time for soaking nuts or refrigeration. Serving sizes - will vary depending on use (appetizer, salad, main dish)