As summer turns to fall, Emily Madden with H-E-B shares a recipe that combines elements from both seasons.
The recipe for fall apple salad is as follows:
1 cup arugula
1 cup chopped kale
2-3 green onions, sliced
1 Granny Smith apple cut into bite size pieces
1 Golden Delicious apple cut into bit size pieces
3 Peppadews, sliced thin (or cherry peppers)
1/2 - 3/4 jar Better Than Good Cantaloupe Preserves
4 thin slices prosciutto, cut into this strips
1/4 cup roughly chopped walnuts
Black pepper to taste
-Combine arugula, kale, and green onions and place on a plate.
-In a bowl combine apples, walnuts, Peppadews, prosciutto, and cantaloupe preserves. Mix well.
-Place apple mixture on top of greens. Top with gorgonzola and black pepper.