• David Locke

Mykael's Apple Cashew Salad

Updated: Oct 10, 2019

This salad was created by a dear friend of mine that is more like my sister. We've been friends since we were 15 years old. When we were about 22, my friend Mykael Ramsey Bibb came up with this salad and gave me the recipe. It became a staple of food for dinner parties and a favorite of my in-laws on beach vacations. Best of all it's oh so easy.




Ingredients


For the Salad


2 Apples (use your favorite, I use Honey Crisp)

1/2 Cup Salted Cashews

1/2 Cup Dried Cranberries

Baby Spinach (I use a 50/50 mix of Spinach and Romaine)



For the Dressing


1/4 Cup Canola Oil

1/4 Cup Apple Cider Vinegar

1/4 tsp Garlic Powder

1 tsp Sugar or Splenda

Salt and Pepper to Taste




Method


Combine the salad ingredients in a jar or cruet with a tight fitting lid and vigorously shake to emulsify.


Peel, slice and cube the apples.


Acidulating Apples


If you do not plan to serve the salad immediately, you may wish to acidulate the apples in a bowl of chilled water with the juice of one lemon for about five to ten minutes. This will stop the apples from browning due to oxygen exposure and adds a tiny bit more flavor to the apples. Make certain to strain and drain the apples well before combining with the salad.


In a large bowl, mix together chilled spinach, chopped romaine, drained apples, cashews and dried cranberries. Store in the refrigerator until ready to serve.


Plate each salad, and spoon approximately 1 tablespoon of dressing on each salad. Finish with a crack or two of fresh pepper.


Handy Dandy Helpful Hint


I chill my salad bowls or plates in the refrigerator for an hour or two before serving the salad. This keeps the salad nice and crisp.


Serve immediately, enjoy!




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