Going Green: Granny Smith and Arugula Stack Salad
As we head into a week of going nuts over the color green for St. Patrick’s Day, we can’t help but think of the fresh springy non-green-beer side of being green. Goodies like salad greens, crunchy green apples, and fresh herbs are some of the things we look forward to most when spring starts to roll around.
That’s why when brand new Brit + Co. contributor Natalie told us about her Apple and Arugula Stack Salad, we had to get the whole scoop. It’s easy, delicious, and pretty darn green.
– 1 crisp Granny Smith Apple
– 1 cup fresh arugula
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
– 1 teaspoon spicy chinese mustard
– salt and pepper to taste
Start by slicing the apple into quarter inch thick slices. You want the apple slices to be strong enough to hold the stack. The crisper the apple the better. Plus, the sour flavor of the Granny Smith apple works well with the peppery arugula. In a separate bowl, toss together the arugula, olive oil, salt and pepper. Toss until everything is coated well. Using tongs really helps here! You might need to toss it a few times, don’t be in a rush to use more oil, that will make your salad greasy… not the fresh taste we are going for here.
In another separate bowl, whisk together the spicy mustard and balsamic vinegar until well blended.
Begin by making a bed with the arugula, then stack and layer the apple slices and arugula. Drizzle the balsamic and mustard dressing over the top. Be careful not to just pour it over, it will look really messy.
Grab your fork and knife and you’re ready to dig in!
What are your favorite sweet and savory salads? Talk to us in the comments below.