you guys. this salad is delish. like....i ate fruit. and that's a pretty big deal. such a great summer dinner!
take it away joephine!
My husband named this salad because...well, this salad is a very crispy salad. A no-brainer! And my 3-year old begs for this salad... A 3-year old begging for salad? maybe because this particular salad has some sweet elements in it. And Jami is not a fan of fruit but she vowed to eat fruit from now on after tasting this goodness. This is how I convinced those picky kids!
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 gala apple, thinly sliced and cut into 1-inch length pieces
1 Sunkist orange, peeled and cut into 1-inch length segments, zest reserved
2-3 ribs celery hearts, slice into 1-inch pieces (shown in pictures)
4-6 sprigs cilantro, minced
1/3 cup pecans, toasted
- Place the pecans in a small skillet over medium-low heat, toast until the nuts start to slightly color. Remember to toss the nuts to prevent them from burning. (Don’t walk away and start doing laundry!) When done, remove the pecans from the stove and cool. Set aside.
- While the pecans being toasted, make the vinaigrette:
Whisk the white balsamic vinegar, the oil, the orange zest, salt and pepper together until it comes together and appears emulsified. Set aside.
- Toss the apple pieces, orange segments, celery pieces, and freshly minced cilantro with the vinaigrette in a medium mixing bowl. Roughly crush the toasted pecans with your hands and sprinkle over the salad. Serve.
- Because of the elements of apple and cilantro, this salad makes a perfect side dish for grilled or baked pork chops.
- Other than all the color contrasts, keeping all ingredients in the same size and similar shape is the other key to make a pretty presentation.