SugarBee® Apple & Celery Salad with Orange Poppyseed Dressing

Sweet juicy SugarBee® apples complement the green flavors of celery and cucumbers in this fresh salad. Serve on a bed of greens with extra dressing or as a side salad to brighten up any meal!

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 4 servings

INGREDIENTS

Dressing (makes about 1 cup):

• 6 tablespoons olive oil
• 3 tablespoons plain yogurt
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoon apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon orange zest
• 2 teaspoons poppy seeds
• 1/8 teaspoon salt

Salad:

• 2 SugarBee® apples, sliced into thin matchsticks
• 3 celery stalks, thinly sliced crosswise
• 1/4 small red onion, thinly sliced
• 1 small cucumber, peeled, halved lengthwise and thinly sliced
• 3 tablespoons fresh mint leaves, roughly chopped, plus more for garnish
• 1/2 cup toasted or candied* pecans for garnish

METHOD

1. To make the dressing, combine all of the ingredients in a bowl and whisk well until incorporated. Keep any leftover dressing in an airtight container in the refrigerator.
2. To assemble the salad, combine the apple, celery, onion and cucumber slices in a large bowl; add the chopped mint. Drizzle about 1/4 cup of the dressing over the salad and toss gently to combine. Transfer the salad to a serving platter or individual plates, sprinkle with nuts and serve immediately. Serve with additional dressing on the side. This salad is best eaten fresh.

NOTES

• * To make candied pecans, toast 1 cup of pecans in a 350 degree oven until fragrant and slightly brown, about 12-15 minutes. Remove from the oven and immediately drizzle 1 tablespoon of maple syrup over the nuts; stir until nuts are well coated. Sprinkle with coarse salt if desired and let cool completely.