Apples & Raisin Salad
The sweetness of the raisins and the crunch of the pine nuts in this classic Tuscan salad make dressing almost unnecessary. A simple drizzle of oil and vinegar is all that is needed.
January 26, 2010
Serves 6
What you need:
- 1 cup raisins
- 3/4 pound mixed greens or baby spinach leaves
- 2 apples, cored and sliced into half moons
- 2 medium carrots, ends trimmed, cut into matchsticks
- 3 tablespoons pine nuts, lightly toasted
- 1 tablespoon sea salt
- 3 tablespoons balsamic vinegar
- Extra virgin olive oil, to taste
What you do:
- Soak the raisins in warm water for 20 minutes, or until soft and plump. Drain and gently squeeze to remove excess water.
- Toss the greens, apples and carrots together in a large bowl. Sprinkle the pine nuts, raisins, and salt on top. Drizzle the vinegar over the salad, followed by the oil. Serve immediately.
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