SugarBee® Apple & Celery Salad with Orange Poppyseed Dressing
- Yield: 4 servings 1x
- Category: Lunch
Description
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!
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
Instructions
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.
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.
