Annapolis Valley Salad Recipe



  1. 3 x Granny Smith apple
  2. 1 x red onion
  3. 7 c. washed and picked fresh spinach, stalks Marinade For The Apples And Onions
  4. 1/8 c. lemon, juice
  5. 1 Tbsp. minced garlic
  6. 1 pch salt
  7. 1 pch pepper
  8. 1/8 c. extra virgin olive oil
  9. 1/2 c. finely minced parsley
  10. 1/4 c. finely minced chives Sun-Dry Cherry And Walnut Dressing
  11. 1/4 c. minced sun-dry cherries
  12. 1 c. lowfat sour cream
  13. 1 pch salt
  14. 1 pch pepper
  15. 3 Tbsp. red wine vinegar
  16. 1/2 c. extra virgin olive oil
  17. 3 Tbsp. finely minced walnuts
  18. 1 Tbsp. Pomeray mustard


  1. Using an apple coring tool, remove cores from all apples, and leaving skin on, slice each into 1/2 inch to 3/4 inch thick rings.
  2. Putting the onion on its side, slice it into circular slices approximately 1/2 inch thick.
  3. Take care to keep the onion slices intact, do not let them fall apart into rings.
  4. See Marinade for next steps.
  5. Return to these directions after making the marinade.
  6. Preheat barbecue to medium high heat and distribute apples and onions proportionately on grill surface.
  7. Grill each side for about 1 to 1 1/2 min.
  8. Don't over cook.
  9. Remove and let cold in fridge.
  10. Prepare vinaigrette.
  11. When ready to serve, place bed of spinach in a large salad bowl, and place onion rings (separate these now) and apple rings on top of spinach.
  12. Top dress with dressing.
  13. Marinade For The Apples And Onions:Add in apple and onion slices to a mixing bowl.
  14. Add in lemon juice (this prevents the apple flesh from turning which ugly brown), salt & pepper, garlic, extra virgin olive oil, parsley and chives.
  15. Toss gently by hand but don't separate onion slices by accident.
  16. Let sit for only 2-3 min.
  17. Sun-Dry Cherry And Walnut Dressing:Prepare dressing by combining ingredients in small mixing bowl.
  18. Mix well with a whisk.
  19. Set in refrigerator till meal is about to be served.