Trying to come up with a healthier version of apple slaw, which typically has sugar in the dressing and sometimes rum, and trying to turn it from a side to a dinner I came up with this salad.
Makes 6-10 servings depending on used as a main course or side
2 sweet red apples (used Gala)
1 tart green apple (used Granny Smith)
2 TBSP pure maple syrup
2 TBSP apple cider vinegar
1 1/2 TBSP extra virgin olive oil
6 artisan sized romaine hearts chopped, or 3 larger romaine hearts or greens of choice (also used purple kale and would suggest 2 large heads)
1/2 c craisins or raisins
1/4- 1/2 c seeds or nuts, optional (used hemp seeds on mine, would use chopped pecans or walnuts for a get together)
1/2 large red onion, sliced thinly, optional
In a saucepan set to medium heat maple syrup until it bubbles, stirring, or swirling pan, constantly. Let mixture bubble until you have large bubbles and mixture is bubbling, not just around the edges. Add cider vinegar and bring back to bubbling. When it is fully bubbling again remove from heat and whisk in olive oil. Set mixture aside for 5 minutes. Core apples and cut into matchsticks, or slices if you want. Toss apples in cooled dressing mixture and place in the refrigerator until ready to use. I set mine in the refrigerator for 3 hours testing them to see how they would do if made ahead of time for a get together. I would suggest using them within that timeframe. I did have some of the leftovers the next day and it was still delicious but the apples were browning. Toss apples with greens of choice, craisins or raisins, and onion. Sprinkle with seeds or nuts. Enjoy!