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Salad with apples and cheese, eggs with onions and nuts

Salad with Apples, Cheese, Egg, Onion, and Nuts

Now I make it every day! Healthy, quick, and tasty! Salad with apples and cheese is a source of vitamins, minerals, and trace elements. Juicy fresh spinach leaves pair beautifully with mild cheese, sharp red onion, crisp apples, walnuts, and a sweet-tart dressing.

Maria

Recipe author

Salad with apples and cheese, eggs with onions and nuts

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Composition / ingredients

Servings:

Spinach

150

Brine cheese (I use Fetaxa. Any brined cheese: bryndza, suluguni, feta, etc.)

100

Walnuts

Apples (red and green)

Eggs

Onion (red)

0.5

Olive oil

Garlic

Vinegar (I use white wine vinegar; you can try any other vinegar.)

Lemon juice

Honey

Granular mustard

Ground pepper mixture (pinch)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 46 % 12 g

Carbohydrates 35 % 9 g

174 kcal

GI: 56 / 0 / 44

Cooking method

Cooking time: 30 min

Step 1:

How do you make salad with apples, cheese, egg, onion, and nuts? First, get everything ready for the dressing. I used olive oil as the base, but you can use sunflower oil instead — especially good unrefined. If your honey has crystallized, melt it first in the microwave or over steam.
Step 2:

Peel the garlic and press it or grate it on the fine side.
Step 3:

In a bowl, combine the olive oil, wine vinegar, lemon juice, liquid honey, mustard, minced garlic, salt, and pepper. Whisk everything well until smooth.
Step 4:

Now prep the salad ingredients. Spinach is best with small, young leaves (also called baby spinach). You can swap the brine cheese for feta, goat cheese, soft cream cheese, or fresh brined mozzarella. You can cut the walnuts into small pieces or leave them in halves.
Step 5:

Wash and dry the spinach. Trim off the long stems, keeping just the leaves. If you have regular spinach with larger leaves, cut them into 2–3 pieces.
Step 6:

Cut the red onion into half-rings.
Step 7:

Hard-boil the egg, cool it, peel it, and cut into wedges.
Step 8:

Wash the apples, quarter them, and core them. Cut the fruit into thin slices. Cut the apples last, after everything else, so they don't have time to brown. For looks, use apples of different colors and varieties: one green (Granny Smith or Simirenko) and one red of any kind.
Step 9:

In a large bowl, combine the spinach, red onion, apple slices, crumbled brine cheese, and walnuts.
Step 10:

Pour the dressing over the salad and toss gently.
Step 11:

Garnish the top with the hard-boiled egg wedges and serve. Enjoy!

You can swap the white wine vinegar for apple cider vinegar, and the walnuts for pecans, pine nuts, or other nuts to taste.
Since everyone's preferred level of salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).