Best 3 Manchego Apple And Almond Salad With Honey Lemon Vinaigrette Recipes

**Manchego Apple and Almond Salad with Honey Lemon Vinaigrette: A Symphony of Flavors for the Senses**

Indulge in a culinary journey with the Manchego Apple and Almond Salad, a delectable symphony of flavors that tantalizes your taste buds. Fresh, crisp apples and crunchy almonds pair perfectly with the nutty, buttery Manchego cheese, creating a textural contrast that keeps you coming back for more. Drizzled with a vibrant honey lemon vinaigrette, this salad is a delightful balance of sweet, tangy, and savory notes. With a delightful combination of flavors and textures, this salad is sure to impress even the most discerning palate. Join us on this culinary adventure as we explore the step-by-step recipe for this tantalizing dish, along with variations and additional recipes that will elevate your salad-making skills to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO AND AVOCADO SALAD

Mango and Avocado Salad image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

Steps:

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

MANCHEGO, APPLE AND ALMOND SALAD WITH HONEY-LEMON VINAIGRETTE

Manchego, Apple and Almond Salad With Honey-Lemon Vinaigrette image

Make and share this Manchego, Apple and Almond Salad With Honey-Lemon Vinaigrette recipe from Food.com.

Provided by gailanng

Categories Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons honey
1 lemon, juice of
salt and pepper, to taste
1 tablespoon water
3 tablespoons olive oil, divided
1 endive, rinsed, cored, cut into 1-inch pieces (red or green)
1 head red leaf lettuce, washed, dried and torn into bite-size pieces
3 braeburn apples or 3 granny smith apples, cored, cut into 1/2-inch cubes
1/3 lb manchego cheese, cut into 1/2-inch cubes
3/4 cup salted marcona almonds

Steps:

Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.

Nutrition Facts : Calories 383.2, Fat 24.3, SaturatedFat 2.5, Sodium 137.5, Carbohydrate 39.9, Fiber 10.8, Sugar 25.1, Protein 8.5

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

Steps:

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

Tips:

Use a ripe, crisp apple for the salad. Granny Smith, Honeycrisp, and Braeburn are all good choices.
Toast the almonds before adding them to the salad. This will bring out their flavor and make them more crunchy.
Make the vinaigrette ahead of time and let it sit for at least 30 minutes before using. This will allow the flavors to meld.
If you don't have any Manchego cheese, you can substitute another hard cheese, such as Parmesan or Asiago.
Serve the salad immediately after assembling. The apples will start to brown if they sit for too long.

Conclusion:

This Manchego, apple, and almond salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of sweet apples, salty cheese, and crunchy almonds is sure to please everyone at the table. The honey lemon vinaigrette adds a tangy sweetness that brings the whole dish together. This salad is also very easy to make, so it's perfect for a busy weeknight meal.