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- Dish type
- Green salad
This easy five-ingredient salad comes together under 10 minutes.
36 people made this
- 2 red apples, cored and thinly sliced
- 125ml balsamic vinaigrette
- 1 (160g) bag continental salad
- 70g Brie, sliced
- 40g toasted walnut pieces
MethodPrep:10min ›Ready in:10min
- Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the salad greens and toss again; top with the Brie and walnuts just before serving.
Reviews & ratingsAverage global rating:(35)
Reviews in English (25)
by RaisinKane aka Patti
Let me start by saying part of what makes this salad delicious is using a brie or camabert pair with the apples. It is I great combination. I realize it a little difficult to work with but so worth it. What I do is to cut the wheel into quarters and the just pinch small pieces of cheese with your fingers and drop it onto the salad. That way your not getting any of the rind, which can be tough or bitter, and you are not trying to battle with a knife & soft cheese. Whew, I feel better now. This is definitely a five star. I used Sesame Ginger dressing (newmans) and it paired great with the ingredients. Thanks for the post!-24 Mar 2009
What a treat. And it is so pretty on the table. I have never used Brie cheese so that was an adventure. I found it very similar to cream cheese. I'm not sure I like the gooey-ness of the Brie on the salad. The rest of the salad was a sure hit with the family. It was light, not over powering and just very enjoyable. I used Blasamic Vinegrette Spritzer dressing. I made the salad a second time later in the week and with the few changes I made, it goes to the head of my recipe bos. I used fresh Mozzarella cheese slices and toasted pecans and macadamian nuts. I especially like the lightness of the dressing. This will show up at our table often and I would have no problem at all serving it to guests. I highly recommend this salad.-06 Mar 2009
This salad was enjoyable and a nice switch up from the norm. I tossed my apples in a bit of lemon to keep them from getting brown. Next time I will probably use a little less vinegar, since my greens were sort of swimming in it. While toasting the walnuts I added a few tsps of sugar and really enjoyed the sweet taste with the tang of the vinegar and tartness of the apples. Also added a few more walnuts than the recipe called for and didn't use all of the apples, but that is just personal taste. For sure a salad that I would serve to guests.-03 Mar 2009
Pear and Brie Salad with Honey Champagne Vinaigrette
This gorgeous salad was inspired by a salad I had in Sundance Utah when we were at the film festival. Although I have to say my version is better…well I guess I didn’t have to say it, but I did anyway.
Greens set atop an arrangement of Brie and pears, and then topped with raw pecans and drizzled with a Honey Champagne Vinaigrette. Heavenly.
Brie is a soft creamy cheese from France encased in a grayish white ‘rind’, otherwise known as mold. If that bothers you go ahead and cut it off (don’t worry about all those French chefs turning over in their graves).
This salad is all about the arrangement! It’s like a little star burst…if stars were made of fruit and cheese.
Of course our salad dressing is made with heart healthy olive oil and tummy pleasing vinegars.
Spinach, Brie and Walnut Salad
The weather is warming up in Boston and I am very happy about that. I love outdoor activities, like hiking and running, preferably done without snow and ice. Today is the running of the Boston Marathon! Having run a marathon in warm conditions, I feel for those runners today with an expected 88 degree day! Yikes!
Yesterday was warm and pleasant so… Russ, Brennan, and I, took Lucy on a nice long walk. It was Lucy’s first official walk off leash! She had so much fun and behaved herself. Yay Lucy! She is usually not a rule follower!Warm weather makes me want to eat lighter and one of my favorite light meals is my Mom’s Spinach, Brie and Walnut salad.
A great combination on its own, but certainly can be dressed up with grilled chicken, roasted red peppers and whatever suits you.
Whip up a simple white wine vinegar and olive oil dressing.
I add small chunks of brie including rind and some toasted walnuts.
Today I added a few baby carrots and some chopped green scallions slices too. This recipe is so simple, yet fit for a Queen!
BYOB: Bake Your Own Brie
This Honey Apple Walnut Baked Brie is absolutely phenomenal. I have no other words for it because it’s really something you have to experience to understand.
The recipe starts with an apple compote. Freshly diced apples are cooked together with butter, sage, honey, brown sugar, lemon juice, cinnamon, nutmeg, and salt. The apples caramelize and cook down to an almost jammy consistency but they still maintain their shape. This compote is spooned onto a brie round and the entire thing is wrapped in puff pastry. The puff pastry is then brushed with an egg wash, which will help the pastry to develop a golden brown color. Then we place it into the oven to bake!
After the brie is baked, we drizzle the top with honey and add a sprinkling of toasted chopped walnuts. The honey acts as a glue, helping the walnuts to adhere to the top of the pastry. And there you have it! A delicious Honey Apple Walnut Baked Brie!
I promise that when you cut open this brie it’ll be the most magical thing you’ve ever seen. Think chocolate lava cake but cheese. The brie oozes right out and the flavors and textures are incredible. You have the creamy and gooey brie, the sweet apple compote, the buttery flaky puff pastry, and crunchy nutty walnuts. I love my sweet and salty combinations and this literally blew my mind.
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How To Make Apple Salad
Like I mentioned earlier, even with the chopping of ingredients you can create this easy apple salad with yogurt dressing in less than 15 minutes. The process of making it has three parts:
First, you make the apple dressing: Simply whisk yogurt, mayo, lemon juice, and salt and pepper in a bowl and set it aside.
Second, combine baby spinach, chopped celery, thinly sliced red onions raisins, and walnuts in a large bowl. Top it off with thinly sliced apples and shredded cheddar.
Finally, drizzle the salad with the yogurt-mayo dressing and give it a gentle toss. That is it. It is that simple.
GoNOLA Recipes at Home: Apple Brie and Walnut Salad with Orange Champagne Vinaigrette
Cool off this summer with this Apple Brie and Walnut Salad Recipe with Orange Champagne Vinaigrette, from The Bombay Club in New Orleans.
Each August, New Orleanians cool down their palates with a taste of COOLinary Restaurant Month. The event features lunch and dinner specials from more than 50 participating restaurants around town, and the result is a delicious way to dine out for less. August in New Orleans offers plenty to do, with fun events like COOLinary, White Linen Night, Satchmo SummerFest, the Red Dress Run and much more.
Can’t wait until August? Cool down at home and try making one of their summer recipes, like this delicious Apple Brie and Walnut Salad with Orange Champagne Vinaigrette from The Bombay Club. For 2014, The Bombay Club will offer a COOLinary $35 dinner Monday through Friday.
Apple Brie and Walnut Salad with Orange Champagne Vinaigrette
Apple, Brie, and Walnut Salad Recipe. Image courtesy allrecipes.com.
1 ea. Granny Smith apple, julienne
8 oz. Brie Cheese, cubed
4 oz. Walnuts, toasted
4 c. Mesclun Mix
4 oz. Orange Champagne Vinaigrette (see recipe below)
In a medium mixing bowl, mix all ingredients well, serve immediately.
Orange and Champagne Vinaigrette
2 tbs. shallots, minced
1 tbs. garlic, minced
2 tbs. tarragon
1/4 c. honey
1/4 c. Dijon mustard
3 oranges, juiced
2 oz. champagne vinegar
2 c. oil blend
1 tbs. salt, fresh ground pepper
2 pinch cayenne pepper
In large mixing bowl combine all ingredients except oil, slowly whisk in oil. Chill, season to taste.
Mallory Whitfield is an artist, speaker, and author based in New Orleans. In 2016, she was honored to be included in the 19th class of Gambit’s 40 Under 40, which salutes the brightest innovators, artists, and professionals in New Orleans. She currently hosts the Badass Creatives podcast, which features marketing and business advice for creatives, as well as interviews with a diverse range of handmade artists, performers, makers, and creative entrepreneurs. During Mardi Gras, you can usually find her parading with Noisician Coalition in Muses or with The 501st Legion in Tucks.
Nutritious and Irresistible
Creamy Brie may be the base of this dish, but SweeTango® apples are its heart and soul. Why these particular apples? Try one and you’ll know! SweeTango® apples are some of the tastiest apples available, featuring a remarkably loud and satisfying crunch. With a hint of honey, spice, and citrus flavor, they’re the ideal apples to melt in this flavorful SweeTango® Baked Brie. And while they’re great for baking, we love to snack on them out of hand too. SweeTango® apples are available from mid-August or early September through November or early December.
Apples are more than just tasty, sliceable fruit though. They’re a nutritious snack packed with health benefits. Apples promote good gut health and with no fat or cholesterol, they’re also heart-healthy. The walnuts featured in this dish are also gut-friendly and contain important antioxidants. Who said a cheese-based snack can’t be nutritious too?
- 15 ounces fresh goat cheese
- 4 ounces mild blue cheese, such as Gorgonzola dolce
- 1 nine-inch wheel Brie, chilled
- 1 cup walnut halves, toasted and chopped, plus more for garnish
- 1 cup ruby port
- 1/4 cup honey
- Fresh thyme
- 4 cups red seedless grapes, sliced into 1/4-inch pieces
In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth.
Using a sharp serrated knife, carefully slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 cup goat-cheese mixture on one half sprinkle with walnuts. Place other Brie half, cut side down, on top of walnuts.
Using an offset spatula, spread remaining goat-cheese mixture over top half of Brie. Chill two hours or overnight.
Up to one hour before serving, combine port, honey, and two sprigs thyme in a medium saucepan. Bring to a boil over medium-high heat, cook until reduced by half, about six minutes. Add grapes cook 30 seconds more. Using a slotted spoon, transfer grapes to a bowl let cool. Reduce remaining liquid until thickened, about six minutes. Remove from heat.
Just before serving, place cake on a platter, and arrange grapes on top of goat-cheese mixture. Drizzle with port syrup. Garnish the platter with walnut halves and thyme sprigs.
16 Apple Salad Recipes Bursting With Fall Flavor
Sometimes a light and refreshing salad is just what you need to brighten up a dreary day!
Switch up your fall meals by incorporating a delicious apple salad into your routine. With varieties that include cranberries, walnuts, and even a few that are sweet enough to pass for a dessert, your seasonal snack is sure to be a hit when you opt for one of these popular recipes.
A homemade champagne vinaigrette makes this simple recipe taste unbelievably fresh.
Get the recipe at Gimme Some Oven.
Thanks to gouda, walnuts, and farro, this salad will keep you full until dinner.
Get the recipe at Two Peas and Their Pod.
The chicken marinade and the dressing are the same, so you'll get double the sweet, tangy flavor.