For the Vinaigrette

1 cup of candied walnuts

1/4 cup rice vinegar

1/4 cup apple cider vinegar

1/4 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon garam masala

1/3 teaspoon cumin powder

1/4 teaspoon hot paprika

2 tablespoon red apple balsamic vinegar (optional)

1 cup of basil olive oil (or just regular olive oil)

For the Salad

1 head of romaine lettuce

a handful of spinach leaves

1/2 cup of chopped honey crisp apples (chopped like matchsticks)

a few shreds of manchego cheese

5 cherry tomatoes


Add all the ingredients above for the vinaigrette to a food processor with the exception of the olive oil. Once everything has been mixed and is in a liquid form start drizzling in the olive oil a little at a time while the processor is going.

Pour into a container and store in the refrigerator for 30 minutes before using.

Assemble your salad and toss with vinaigrette.





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