Make: Apple-Cinnamon Salad
In today’s edition of “Things I Ate that Are Delicious” (see the last installment here), I’ve got what can only be described as an apple-cinnamon salad. Sounds a little weird, right? I was wary, too, but my fellow Fourth of July reveler, who brought this salad to our barbecue yesterday, swore it’s a keeper—and she was totally, completely right.
Don’t be put off by the odd ingredient list (cinnamon and garlic together? Really?). You’ll just have to trust me here—it totally works. And you can throw in all kinds of other add-ins to this salad—nuts, seeds, dried fruit. Consider this your base.
My friend isn’t one for measuring when cooking, but her are her rough estimates.
For the dressing
• Two hearty glugs olive oil (yes, “glug” is a technical term)
• Juice of one and a half limes
• Two inches of fresh ginger, grated
• Half teaspoon (or so—just eyeball it!) cinnamon
• 2 cloves fresh garlic, finely minced
For the salad
• 2 Granny Smith apples (or whatever you have on hand)
• Handful of raisins
• 1-2 medium diced tomatoes
• Head and a half romaine lettuce
1. Combine all dressing ingredients into a shaker bottle. Shake to combine.
2. Mix all salad ingredients in a bowl. Cover with dressing when ready to serve.
*Note: This made enough salad for a party with 10 people, so cut back if you’re cooking for less. Enjoy!