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A Crunchy Chop Salad with Salted Nuts Celebrates Spring

This crunchy chop salad combines 5 ingredients - celery, iceberg lettuce, radishes, and apples with salty roasted nuts for extra flavor and texture. Fresh and delicious, the combination. is the perfect side to brighten Spring meals.
Prep Time : 20 minutes
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Servings : 4 people

Crunchy Chop Spring Salad with Salted Nuts

The Crunchy Chop Salad for Spring will surprise you as it did me – Who would have thought to add Spring radishes to the mix? The celery, radish, fresh apple and iceberg lettuce flavors blend to make a bright and fresh salad, accented with the warm, saltiness of the nuts and then the crunch! 

I like Chop Salads for their ease of preparation and the flavors that small chunks of vegetables combined with the quality Buzz Savories Chopped Salad Dressing delivers to us hungry for fresh foods following the winter months and a sparsity of wholesome vegetables in our grocery stores, This sald, Crunchy Chop Spring Salad offers a bonus for eating well in April. 
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A Crunchy Chop Salad with Salted Nuts Celebrates Spring

This crunchy chop salad combines 5 ingredients - celery, iceberg lettuce, radishes, and apples with salty roasted nuts for extra flavor and texture. Fresh and delicious, the combination. is the perfect side to brighten Spring meals.
Course Salad, Side Dish
Cuisine American
Keyword apples, Buzz Savories Spicy Beer Mustard, Easy Cooking, healthy, salad
Prep Time 20 minutes
Servings 4 people

What You'll Need:

  • ½ cup hazelnuts, almonds, or walnuts, roughly chopped or left whole salt and toast
  • 2 stalks celery
  • 2 medium Honey Crisp or Granny Smith apples
  • 4-5 iceberg lettuce leaves or the heart

Dressing

  • 3 Tb apple cider vinegar
  • 1 heaping Tb Buzz Savories Spicy Beer mustard
  • 1 tsp Buzz Savories honey
  • 4 Tb olive oil or canola oil
  • salt and cracked pepper to tastr

How To Prepare:

  • Toast and salt the nuts. Place the coarsely chopped or whole nuts in a frying pan and toast over a moderate heat, shaking the pan often, until lightly golden. Remove from heat and sprinkle salt over the nuts.
  • For the dressing combine the vinegar mustard, honey, oil and seasoning in a jar or small blendfer and shake or blend until emulsified
  • Peel the apples and cut the apples, celery and radishes into 1/2- inch or slightly smaller pieces - chopping or slicing as you prefer. Roughly chop the lettuce. Place everything in a large bowl. Drizzle over the dressing and scatter with the salted nuts. Toss gently and serve immediately for optimum crunch.
  • An option: gather the slices or hunks of celery, apple, radishes and celery and place them on a spacious cutting board then chop through them with a chef's knife until they are approximately 1/2 inch or slightly smaller, then return the the salad bowl and pour over the dressing, toss, and add the toasted, salty nuts.