As submitted by Heather Cline for Epicurious.com’s Favorite Mother’s Day Recipe Contest.
My mom loves this salad. It’s hearty enough to eat as a lunch entrée, but I often serve it as a dinner side salad.... the lime vinaigrette and the avocado are a great accompaniment to Mexican and Latin American dishes.
If you desire a tart salad, use Granny Smith; for a sweeter salad, I like Pink Ladies.
Makes 6 servings.
Prep time: 10 minutes
1 small bag arugula
1 small bag mache
1 apple finely sliced
1 medium avocado, diced
Optional:
½ sweet onion (Walla Walla or Vidalia), finely diced/minced
½ cup candied walnuts (I like the Emerald Brand bag in “Original”)
½ cup crumbled Gorgonzola cheese
Dressing:
dress with Newman’s Own “Lighten Up” dressing in Lime Vinaigrette or make your favorite red wine/olive oil/herb vinaigrette and add the juice of 2 limes. Add sugar or honey to taste to cut the acid.
Mix greens together.
Slice apples and avocado. Add to salad greens.
If desired, add the onion, candied walnuts, and cheese.
Dress salad with vinaigrette, ensuring that the dressing is incorporated evenly.
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