Tag Archive for Apples

Kale Salad with Apples and Feta

kale salad with poppy seed dressing

My husband and I attended a show called Capitol Steps at the Rialto Theater here in Atlanta. That was side-splitting funny!! Regardless of your political affiliation, there is lots to laugh about.

Anyway, there was a reception prior to the event and they served this delicious kale salad with apples and blue cheese. It got me to thinking because I love the kale salad at Houston’s Restaurant, which I make my version of at home, but this was different and so I decided to recreate it at home with some minor tweaks. Delicious, healthy, yumminess!!

Level of Difficulty: Easy
Time Required: Prep Time – 15min; Rest Time – 30 min

Ingredients for 4:

1 bunch of flat leaf kale

6 oz broccoli slaw (sold in 12 oz packages in most produce sections of the grocery store)

6 oz poppy seed dressing (no-fat)(I used one from Panera Bread in the refrigerated section of my grocery store)

3 oz feta cheese, crumbled

1/2 granny smith apple

How to make kale salad with apples and feta:

kale salad with poppy seed dressing

Cut the stems out of the kale. If you don’t know how or want an idea, you can check this post out. The example is for collards but it’s the same.

Once you’ve removed the stems, stack a few of the leaves, roll them up together like a cigar and then slice into thin strips (called a chiffonade). This will help the salad be more tender, thus chewable.

Add about 1/2 of a bag of broccoli slaw. I find this in the produce section with pre-packaged cole slaws and broccoli. It is julienned broccoli and carrots and adds great texture and flavor to the salad.

Take half of an apple (I used granny smith but another crisp apple would work), slice it thinly and then dice it. Toss it in.

Toss the salad with the dressing and let rest for a bit while you make the rest of dinner or enjoy a glass of wine (or two). When ready to serve, toss in the feta. I had this with blue cheese which was great also but not everyone loves blue cheese.

Important Tips:

I think letting it rest a bit was good because the dressing helped soften the kale a bit.

Got Leftovers?:

I never save leftover salad but since this was almost like a cole slaw, I decided to save it. It was delicious for lunch the next day.


My family as a whole does not have the sophisticated palate that Melissa’s does. This would be a salad for one at my house! -Denise


Blah, blah, blah! I’ve seen your family eat salad, tomatoes, your awesome Sensation Salad. Give them credit! If not, well, then you get leftovers. At least your not stuck with all the purple potatoes! ~Melissa

Fried Apples

Sauteed Apples

Maybe this is a Southern ‘thang’ but I don’t care where you are from, fried apples are an amazing accompaniment to your dinner or your ice cream! And, don’t worry, they are not really fried. I think they call them fried apples because they are so amazingly delicious you just assume they have to be fried.

Level of Difficulty: Easy
Time Required: Prep Time -10min; Cook Time – 10-15 min


4 Granny Smith Apples

1/4 cup sugar

1/2 T cinnamon

4-6 T unsalted butter (you choose)

Special Equipment and Other Items Needed:

These are handy if you want to speed up slicing and coring the apple

Preparing Fried Apples:

First the apples. I mention Granny Smith by name because you need a firm and tart apple. I really don’t like substituting another variety. Slice and core the apple, but leave the peel on.

Toss the apples with the sugar and cinnamon.

Apples with cinnamon and sugar

Heat the butter in a skillet and then add the apples, cinnamon and sugar mixture.

Turn the heat to medium-high. Toss the apples to cover in butter but then let sit for 4-5 minutes. Turn them again and then let sit for another 4-5 minutes. This will help them get a little color and color is what makes flavor!! Cook until the apples are tender.

Serve as a side dish to just about anything but they taste best with pork and chicken or serve them with a bowl of ice cream! Better yet, serve them with both!!

Sauteed Apples

Important Tips:

Use the right apples and don’t keep stirring them.

Meal Ideas:

Pork Loin with Mustard Crust

Sautéed Greens

Pork Chops with Roasted Apples and Onions

Pork Chops with Roasted Apples and Onions is a recipe I found in the September 2012 issue of Cooking Light. I made a few slight changes, but the recipe is basically the same. It definitely is a good alternative to grilling outside in freezing temperatures!

Level of Difficulty: Moderate
Time Required: Prep Time – 15 min.; Cook Time – 20 min.


2 1/2 tsp. canola oil, divided

1 onion, cut into slices

2 c. Gala apples, cut into wedges

1 T. butter, divided

2 tsp. fresh thyme leaves

1/2 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

4 (6 oz.) boneless pork chop

1/2 c. chicken broth

1/2 tsp. all purpose flour

1 tsp. cider vinegar

Special Equipment and Other Items Needed:

Ovenproof Skillet

Preparing Pork Chops with Roasted Apples and Onions:

Preheat oven to 400 Degrees.

Heat a large ovenproof skillet over medium-high heat. Add 1 tsp. oil to pan, swirl to coat. Add onions to pan; cook for about 2 minutes or until lightly browned. Add apples to pan. Place in oven and cook for 10 minutes or until onions and apples are tender. Stir in 2 tsp. butter, thyme, 1/4 tsp. salt and 1/4 tsp. pepper.

Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Add remaining 1 1/2 tsp. oil to pan. Swirl to coat. Add pork to pan and cook for 3 minutes per side or until desired degree of doneness. Remove pork from pan and keep warm.

Combine broth and flour in small bowl, stirring with a whisk. Add broth mixture to pan; bring to boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp. butter. Serve sauce with pork and apple mixture.

Meal Ideas:

Served here with Roasted Broccoli with Cheddar Cheese and Breadcrumbs, as well as Parsley Spaghetti.

Pork Chops with Roasted Apples and Onions