fuji apple salad

Overview

Time: 20 minutes
Dishes: skillet, measuring cup, salad spinner

Heads Up! dried apples and apple butter

Hello, hello Dear Readers!

This one was on my table in 15 minutes, I kid you not, which is amazing for a salad!  

Every time I make this meatless, vegetarian and vegan salad I wonder why I forget how delicious apple butter is! Heads up on this meatless, vegetarian, and vegan recipe - it needs apple butter and dried apples. This is like the Panera salad that I would never have because of the actual chicken involved (so, I think it's like it!), but since it is really tasty and easy to make, there is nothing missing for anyone.

I use plain yogurt for the dressing, but you can do the mayo if you want. You can also use Gardein or chickpeas with equal success. If you can't find dried apples, use a fresh apple, sliced, and add some croutons for added crunch. In addition, those pecans are glazed by the time the dish is ready, so it brings some nice texture there, as well.

My hubs added Follow Your Heart Blue Cheese Dressing, but, for me, the apple butter dressing is just perfect. But he does have a point; apple butter and blue cheese pair well. Your call! 

Enjoy!

Speedy Cooking Tips:

• Follow the recipe; it is easy and flows appropriately. 
• You can use frozen Gardein strips or scallopini. Use a lid for the Scallopini if still frozen. The strips do not need a lid. 

 

Fuji Apple Salad

Makes 3-4 servings 

easy//moderate (ingredients list kicks it to moderate)

1. Glaze: Whisk the ingredients in a measuring cup and add to a medium or large skillet:

1/2 cup orange juice

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon lemon-pepper or Mrs. Dash

1/2 teaspoon garlic powder

salt to taste

 

2. Protein: Heat the Glaze over medium heat. Add and cook until golden brown and the Glaze is absorbed, about 10 to 13 minutes, stirring as needed:  

4 Gardein scallopini, sliced or 1 (15-oz) chickpeas, drained

1 cup pecans

 

3. Dressing: Whisk the ingredients in the same measuring cup:

1/4 cup vegan mayo or plain yogurt

3 tablespoons apple butter

2 tablespoons water

1 tablespoon apple cider vinegar

 

4. Salad: Combine in a large bowl and divide as desired:

8 cups Romaine lettuce, chopped

3 cups kale or spinach, chopped

1/2 onion, thinly sliced

2 cups dried apple slices

1 cup shredded vegan cheese (optional)

     

5. Serve: Serve the Salad with the Protein and the Dressing.

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