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In VT’s November 2011 issue we talk with Megyn Price, costar of CBS-TV’s Rules of Engagement, about her promotion of Meatless Mondays on the set of the series, her passion for gardening, and, in anticipation of her 2012 cookbook, her collection of veg recipes. Here, Price shares one of her favorites for Thanksgiving. “I love this salad the day after Thanksgiving on toasted, whole-grain bread spread with a bit of creamy goat cheese,” she says.
Thanksgiving Green Apple Salad
Makes 8 servings
1 large bunch of celery, with leaves attached
2 or 3 large Granny Smith apples
1/4 cup fresh lemon juice
1/4 cup Dijon or honey mustard
5 tsp. honey (3 tsp. if using honey mustard)
1/4 cup olive oil
3/4 cup walnuts, toasted and chopped
1. Slice celery on a sharp diagonal. Chop leaves, and set aside. Peel and quarter apples. Cut each quarter into 2 chunks, then thinly slice into triangular shapes. (You want about equal parts celery to apple.)
2. Whisk together lemon juice, mustard, and honey. Slowly add olive oil, and season with salt and pepper, if desired.
3. Combine celery, celery leaves, apples, and walnuts in large bowl, and add vinaigrette. Adjust seasoning if necessary.
For more of Price’s recipes, visit scrambledmeg.com.