The preparation for this salad is simple — place a 5-ounce container of fresh greens in a large serving bowl and add the marinated apples, pecans, thinly sliced red onions and blue cheese crumbles.

For maximum appeal, the apple is cut into thin slices, which is achieved by cutting the apple around the core into four pieces, and then cutting each piece into thin slices.

MIKE GARTEN 6 Pear and Spiced Walnut Salad Apple pie spice isn’t just for desserts. This recipe calls for roasting walnuts tossed in the spice mixture for an extra flavorful salad.

Combine apple cider, water and bay leaf in a medium saucepan, season with salt and bring to a boil. Reduce heat and simmer uncovered 25 to 30 minutes or until farro is firm but tender to the bite.

There’s one apple dessert that I haven’t made, and it’s a good one. A kind of important one, in the world of apple desserts. You see, the cakes and pies and breads are all great.

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Repeat with the remaining ingredients, and serve. Yield: 4 servings Storage: Refrigerate the dressing for up to 3 days. Salad leftovers are best refrigerated without the dressing, for up to 2 days.

This morning, I stepped outside and, for one shining moment, my skin experienced an ephemeral shiver. It wasn’t exactly cold out — more like the mid-70s — but as a refreshing breeze blew my ...

By Site staff Dec 7, 2017 Dec 7, 2017Updated Jan 24, 2023 Makes 4 servings ...

Crunchy walnuts make this salad special. Toast them in a dry skillet on the stovetop to bring out their nutty flavor. For the vinaigrette 5 tablespoons walnut oil 3 tablespoons red wine vinegar 2 ...