Salmon and Dried Apple Salad





When I was back in Iowa a couple of weeks ago, my grandma gave me a bag of her dried apples to take home to Florida. The apples were from their tree. Dried apples are fabulous eaten plain, paired with cheese, eaten with oatmeal, you name it. I paired the dried apples with leftover salmon from dinner last night to make a quick and healthy salad for lunch. Here’s how you make both:

Dried apples:

Heat the oven to 200 degrees. Combine 4 cups water and 1 c lemon juice in a bowl. Core and chop fresh apples, making the slices as thin as possible. Right after you chop the apples, put them in the water/lemon juice bath so they don’t turn brown. Once you’re finished, dump the water and dry the apples as best as possible. Put them in a single layer on a baking sheet and cook for 1 hour. Turn them over, and cook for 1 more hour. (If you’d rather use a dehydrator, at 130 degrees it will take around 6 hours.)

Salmon and Apple Salad:

1 lb arugula
1 lb cooked (or smoked) salmon
1/2 c dried apples
1/4 c shredded sharp cheddar


1 small shallot
3/4 c olive oil
1/4 c fresh lemon juice
2 t Dijon mustard
1 t honey


Combine all vinaigrette ingredients in a blender and blend well. Assemble salad in bowl, and top with vinaigrette.


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