As I mentioned a couple weeks ago, I’m getting really excited about the Taste of Home Cooking School show, which is scheduled for Oct. 1 at The Vineyard Church in Urbana.
In preparation, I will be running lots of Taste of Home recipes between now and then. Here's the first, provided, of course by Taste of Home. The photo is used with their permission, as well.
Grilled Apple Tossed Salad
6 tablespoons olive oil
1/4 cup orange juice
1/4 cup white balsamic vinegar
1/4 cup minced fresh cilantro
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon chili sauce
1 garlic clove, minced
2 large apples, cut into wedges
1 5-ounce package spring mix salad greens
1 cup walnut halves
1/2 cup crumbled blue cheese
For dressing, in a small bowl, combine the first eight ingredients. Pour 1/4 cup into a large resealable plastic bag; add apples.
Seal bag and turn to coat; refrigerate for at least 10 minutes. Cover and refrigerate remaining dressing until serving.
Drain apples, reserving marinade for basting. Thread onto six metal or soaked wooden skewers. Grill apples, covered, over medium heat for six to eight minutes or until golden brown, basting frequently.
Turn and grill six to eight minutes longer or until golden and tender.
In a large salad bowl, combine the greens, walnuts and blue cheese. Add apples. Drizzle with reserved dressing and toss to coat.
Total time: 30 minutes (15 minutes prep, 15 more on the grill).