April 16, 2017
Salads, Fruit Salad, Vegetable Salad,
Dairy, Fruit, Apple, Vegetables, Beet, North American, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Potluck, Summer, Food Processor, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"When picking your honeycrisp apples, choose the ones with the red and pink tones on the skin....they will be sweeter. Try not to prepare this dish more than 20 minutes before serving or it may discolor."
Thinly slice the apple wedges in a food processor. Combine the apple wedges, lemon juice, and sugar in a large bowl. Toss to coat.
Slice the beet and onion wedges in a food processor. Add the beet and onion mixture to the apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently.
Arrange about 2/3 cup salad on each of 8 salad plates. Top each serving with 1 tablespoons pecans and 1 1/2 teaspoons cheese.
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