Apple Salad

Serves: 4

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Measure the first 4 ingredients into a large serving bowl and whisk to blend. Core and slice the apples thinly. Place immediately into the dressing in the bowl so they don’t turn brown.

Slice the stalks of bok choy into 1/4-inch moons; tear the dark green leafy part into bite-sized pieces and add them to the bowl. Slice the red onion thinly and separate the layers; add to the bowl. Toss, check the balance of flavors, and add pepper to taste. Serve immediately.

Recipe by Roxanne Winship and Katie McNamara, PCC Demo Coordinator and PCC Demonstrator

Learn more about our recipes. View guidelines »

More about: apples, bok choy, cruciferous vegetables


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login