From Michigan Apple Committee
8 cups spring greens
4 fresh Michigan Gala apples, thin sliced
4 cups cooked chicken breast, diced
1 cup shredded Swiss cheese
1 cup glazed walnuts (recipe below)
1 cup apple cider vinaigrette dressing (recipe below)
Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple slices in circular rows to cover. (Hint: apple will oxidize; these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.) Sprinkle glazed walnuts to finish. Serves 8.
Apple Cider Vinaigrette
(Courtesy of Benson’s Vinaigrette in Lansing, Michigan)
2 cups fresh apple cider
1/2 teaspoon cracked black pepper
1/4 cup apple cider vinegar
1/4 teaspoon salt
Sprinkle of ground clove to taste
1/4 teaspoon cinnamon
1/4 cup sugar
1 1/4 cups vegetable oil
Mix together all ingredients (except oil) until sugar is dissolved. Slowly whisk in oil until combined well. Refrigerate up to one week. Yield: 8 servings at 2 1/2 cups.
1 cup walnut halves
1 tablespoon butter
2 tablespoons sugar
Melt butter in a saute pan over medium heat. Saute walnuts until slightly toasted. Sprinkle with sugar and toss over heat one minute.
Per serving: 492 calories; 31 g fat (6 g saturated fat; 57 percent calories from fat); 26 g carbohydrates; 77 mg cholesterol; 190 mg sodium; 29 g protein; 4 g fiber