Green Apple Salad with Manchego + Spiced Almond Dressing
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • 1 teaspoon canola oil
  • 1 strip turkey bacon, finely diced
  • 2 medium green Granny Smith apples
  • 2 tablespoons lemon juice added to 3 cups (710 ml) cold water
  • 1 tablespoon creamy almond butter
  • 1½ teaspoons water
  • 1 teaspoon sherry vinegar
  • ½ teaspoon honey (preferably raw, local honey)
  • 1/16 teaspoon each fine sea salt, black pepper, cayenne pepper, smoked paprika, and cinnamon
  • ½ cup (1/2 oz/15 g) mixed salad greens
  • 1 oz (30 g) thinly shaved Manchego cheese
  1. Heat the oil in a small skillet over medium heat; add the bacon and cook until crispy, about 2 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain excess oil; cool completely.
  2. If you want to remove the apple cores, use a corer to do so before you slice the apples. Thinly slice the apples cross-wise into somewhere between ⅛ to 1/16-inch thick slices. Put the apple slices into the lemon water and let them sit for 5 minutes (try to keep them in the shape of the apple if possible to make assembling the salads easier). Drain the apple slices and pat them dry.
  3. Stir together the almond butter, water, sherry vinegar, honey, and spices in a small bowl until smooth.
  4. To assemble each salad, get out 2 appetizer-sided plates and place the bottom slice of apple in the center of each. Arrange both apples from the bottom up, adding leaves of lettuce, shavings of cheese, and drizzles of the almond butter dressing randomly throughout.
  5. Serve.
Recipe by An Edible Mosaicâ„¢ at