The salad ingredient amounts are not exact and neither are the ingredients themselves for that matter. Other ingredients can be added or substituted. Start with a salad base of apple, greens, and toasted seeds and go from there.
"*" See Kitchen Notes for more information or links to special ingredients.
- 1 large, sweet, crisp apple*, cored and sliced
- 1 celery stalk, sliced
- ½ cup cucumber, chopped
- 1 large slice of sweet onion, diced
- 1 large radish, thinly sliced
- 2 - 3 cups baby spinach or spring greens
- 2 Tbsp. sunflower seeds, toasted
- ~¼ cup Green Chile Salad Dressing*
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In a small skillet over a medium heat, lightly toast the seeds. Transfer to a saucer and set aside.
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Mix together the onion and radish.
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Add all of the salad ingredients (minus the salad dressing and seeds) to a bowl or divide and arrange between two plates.
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Make the Green Chile Salad Dressing*.
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Pour dressing over salad and toss if using a bowl. If using individual plates, arrange ingredients on 2 salad plates and drizzle dressing over each salad.
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Top each serving with toasted seeds and serve.
Apple - The freshest, crispiest apples are the best. Because of the spiciness of the salad dressing, I usually go for a sweet apple like a fuji or gala.