Apple Salad

Serves: 4

Your rating: None (8 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



Combine olive oil, vinegar, salt and basil in a large bowl and whisk to blend. Core and slice the apples thinly. Place them in the dressing immediately,so they don’t turn brown.

Slice the stalks of bok choy into 1/4-inch moons; tear the dark green leafy parts 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 staff member

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More about: apples, bok choy, salads


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