What better way to use those apples that are literally breaking the branches off those apples trees! Put them in this delicious and hearty Crisp Waldorf Salad. This salad can wear many hats…this is my tasty version!
Gluten-Free Crisp Waldorf Salad
2 cups packed Mixed greens
1/2 of Granny Smith Apple, thinly sliced (I prefer the tartness of Granny Smith for this salad)
3 Tbsp Gorgonzola or Blue Cheese crumbles
2 Tbsp Dried Cranberries
2 Tbsp Toasted Walnuts
Assemble all ingredients on a plate and dress with the following…
Gluten-Free Raspberry Vinaigrette (my simple homemade version)
1/2 cup good Balsamic Vinegar
1/3 cup good Olive Oil
1-2 Tbsp of your favorite jam or preserves (I prefer Raspberry, but any fruit would be good)
1/2 of a fresh squeezed lemon
salt and pepper to taste
Shake well and serve
I love sweet potatoes. Not only are they good for you, but they are so versatile and delicious! This recipe is simple, super yummy and definitely kid-friendly (my 2 year-old nearly ate 1/2 the tray)!
Baked Sweet Potato Fries with Spicy Ketchup
4 medium sweet potatoes (skin on or off…your preference)
1/4 cup olive oil
1 Tbsp Seasoned Salt
1 tsp pepper
2 Tbsp Parsley chopped
Preheat oven to 350 degrees. Line a large sheet pan with parchment paper or grease liberally. I started with 4 medium sized sweet potatoes. I used a knife to roughly slice the skin off the potatoes (I love the skin, but my daughters do not). Cut into 1/4″-1/2″ thick slices. In a large bowl toss the sliced sweet potatoes with the olive oil and seasonings.
Lay the potatoes out evenly on the sheet pan, being careful not to overlap too much. Cook for 20-25 minutes and if a more crunch is desired, place under the broiler for a few extra minutes after cooking. Remove from oven and sprinkle with fresh parsley.
1/2 cup Ketchup
1/2 Tbsp Chipotle Sauce
Stir together and serve along side the Sweet Potato Fries