Apple, Beet, And Avocado Salad With Cider Vinaigrette

By Yankee Magazine

Mar 25 2016

A tasty salad for apple lovers.


4 servings


2 large or 3 medium cooked beets, peeled and thinly sliced
1/2 cup Cider Vinaigrette (below)
1 quart mixed salad greens, rinsed, dried, and torn into bite-sized pieces
1 small, mild onion, cut into thing rings
1 crisp, flavorful apple such as Macoun, Spy, or Mutsu, peeled and thinly sliced
1/2 avocado, cut in thin wedges
1/2 cup lightly toasted walnuts, coarsely chopped


Combine beets and vinaigrette and let marinate at least half an hour, up to a full day. Shortly before serving, divide the greens among four luncheon-size plates. Drain beets and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens and drizzle with reserved dressing. Sprinkle on the nuts and serve at once.

Cider Vinaigrette


3/4 cup apple cider
2/3 cup cider vinegar
1/2 cup oil
1/2 teaspoon salt
fresh black pepper to taste
1 teaspoon prepared mustard
1/4 teaspoon celery seed


Whisk everything together.