Thinly sliced apples tossed with fresh lime juice, olive oil, scallions and parsley plus crunchy pita bread croutons, a little sharp cheddar and spicy cinnamon walnuts. A flavor party in the making.
I’m in a serious love affair with apples. I might need help. Lately I have been throwing them into every single salad I make. The end isn’t near and I’m completely happy about it.
I recommend using sweet apples in this salad to balance out the sourness of the lime. Two sours = major puckering. If you do find it overly sour combat it by drizzling in a teaspoon or two of honey to taste.
Rather than using plain, toasted walnuts I used the spicy cinnamon walnuts I made for New Years eve. They fit in perfectly with the rest of the flavors and are delicious on just about any type of salad. They’re worth the small amount of effort they take to make and will make the salad special. Plus you’ll have extra to munch on or for garnishing future salads. If you do use the spicy nuts skip the red pepper flakes.
Thinly sliced apples tossed with fresh lime juice, olive oil, scallions and parsley plus crunchy pita bread croutons and spicy cinnamon walnuts.
- Preheat oven to 350°F. Put the pita cubes on a small baking sheet and drizzle with 1 teaspoon oil, sprinkle with salt and pepper. Use your hands to massage the oil over the pita cubes and spread them out in one layer. Bake about 8 minutes or until crispy.
- If you're not using the spiced cinnamon walnuts spread the walnut halves out on a baking sheet and bake 8 minutes. Cool and chop.
- In a medium mixing bowl toss the apples with the lime juice. Add the scallions, parsley, red pepper (if using plain walnuts - skip if using the spiced cinnamon walnuts), cheese, pita and walnuts. Toss well. Drizzle with olive oil and toss again.
- Season to taste with salt and pepper and a little honey if needed. Best served fresh or the same day it's made. Store in the refrigerator.
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