Annapolis Valley Salad Recipe

Name: Annapolis Valley Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 x Granny Smith apple; 1 x red onion; 7 c. washed and picked fresh spinach, stalks Marinade For The Apples And Onions; 1/8 c. lemon, juice; 1 Tbsp. minced garlic; 1 pch salt; 1 pch pepper; 1/8 c. extra virgin olive oil; 1/2 c. finely minced parsley; 1/4 c. finely minced chives Sun-Dry Cherry And Walnut Dressing; 1/4 c. minced sun-dry cherries; 1 c. lowfat sour cream; 1 pch salt; 1 pch pepper; 3 Tbsp. red wine vinegar; 1/2 c. extra virgin olive oil; 3 Tbsp. finely minced walnuts; 1 Tbsp. Pomeray mustard

Servings: persons

3 x Granny Smith apple
1 x red onion
7 c. washed and picked fresh spinach, stalks Marinade For The Apples And Onions
1/8 c. lemon, juice
1 Tbsp. minced garlic
1 pch salt
1 pch pepper
1/8 c. extra virgin olive oil
1/2 c. finely minced parsley
1/4 c. finely minced chives Sun-Dry Cherry And Walnut Dressing
1/4 c. minced sun-dry cherries
1 c. lowfat sour cream
1 pch salt
1 pch pepper
3 Tbsp. red wine vinegar
1/2 c. extra virgin olive oil
3 Tbsp. finely minced walnuts
1 Tbsp. Pomeray mustard

1
Using an apple coring tool, remove cores from all apples, and leaving skin on, slice each into 1/2 inch to 3/4 inch thick rings.
2
Putting the onion on its side, slice it into circular slices approximately 1/2 inch thick.
3
Take care to keep the onion slices intact, do not let them fall apart into rings.
4
See Marinade for next steps.
5
Return to these directions after making the marinade.
6
Preheat barbecue to medium high heat and distribute apples and onions proportionately on grill surface.
7
Grill each side for about 1 to 1 1/2 min.
8
Don't over cook.
9
Remove and let cold in fridge.
10
Prepare vinaigrette.
11
When ready to serve, place bed of spinach in a large salad bowl, and place onion rings (separate these now) and apple rings on top of spinach.
12
Top dress with dressing.
13
Marinade For The Apples And Onions:Add in apple and onion slices to a mixing bowl.
14
Add in lemon juice (this prevents the apple flesh from turning which ugly brown), salt & pepper, garlic, extra virgin olive oil, parsley and chives.
15
Toss gently by hand but don't separate onion slices by accident.
16
Let sit for only 2-3 min.
17
Sun-Dry Cherry And Walnut Dressing:Prepare dressing by combining ingredients in small mixing bowl.
18
Mix well with a whisk.
19
Set in refrigerator till meal is about to be served.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 x Granny Smith apple, 1 x red onion, 7 c. washed and picked fresh spinach, stalks Marinade For The Apples And Onions, 1/8 c. lemon, juice, and more.

Yes, Annapolis Valley Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!