Spicy Tuesday – apple walnut salad – mint
There have been lots of good sales on apples recently. Stores are trying to clear out the fall 2016 apples in anticipation for 2017 harvest. So you’ll see lots of good buys on your favorite apples. This apple recipe calls for fresh apples, dried fruit and is served up with a creamy yogurt dressing, complete with the fresh “pop” of mint.
We’ve highlighted a couple of recipes that include mint lately – we love mint – and there are not a lot of savory or entrée recipes in the U.S. that use this versatile herb. We’d like to change this!
Not only is the flavor of mint unique, it is an herb that activates the salivary glands in our mouth as well as glands which secrete digestive enzymes, thereby facilitating digestion. It also is very helpful with any nausea and fatigue. A popular way to see if mint will help you is putting a few drops of mint essential oil on your pillow at night and let the smell work into your body and mind while you sleep.
Apple Walnut Salad
6 Medium Organic Apples, Mixed Varieties
2 TB Lemon Juice
1 ½ Tsp Cinnamon
1 Tsp Freshly Grated Nutmeg
1 Cup Toasted Chopped Walnuts
½ Cup Golden Raisins
½ Cup Dried Cranberries or Cherries (Less sugar please)
2 Cups Greek Yogurt
1 Cup Grated Carrots
2 TB Mint, Chopped
1 Large Bag Baby Spinach, Washed and Drained Well
Core and chop the apples into 1” pieces. Mix with the lemon juice. Toss with spices; add the walnuts, raisins and cranberries. Mix the yogurt with the carrots and mint and then toss in the apple mixture. Serve on a bed of baby spinach.