Featured Recipe!
Gravenstein Apple, Lemon, Mixed Salad


Yield: About ¼ cup dressing, enough for 2-3 salads


For vinaigrette:

2 Tbsp Flying Olive Gravenstein Apple Balsamic Vinegar

2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

1 tsp Dijon mustard

½ tsp garlic powder

½ tsp poppy seeds, if desired

½ tsp honey or to taste

Sea salt (I especially like using Salts-of-the-Earth Sea Salts. My favorites for this salad are Persian Blue, Himalayan Pink, or Hawaiian Sweet and Salty*

For salad:

Mixed Greens of choice (I used arugula, spinach, and red leaf), enough for 2-3 salads

1 apple, cored and chopped into bite-sized pieces, divided among the salads

About 5 red grapes for each serving, sliced in half

1 Tbsp of dried cranberries per salad

Nuts, seeds of choice, about 1 Tbsp per salad


Mix the ingredients for the vinaigrette together in a small glass jar or bow. Shake or whisk the ingredients together. Refrigerate until ready to use.

Place greens in a large bowl or make individual salads. Add the apple and grape pieces, the cranberries, and any seeds or nuts of choice. Toss the vinaigrette with the salad or pass to each person. Experiment with adding cooked chicken, other fruit, seeds, or nuts of choice.

Submitted by Barb L.

*Available at the Eastgate Store