In my opinion, the secret to making salads interesting is adding flavors that pack a punch. What makes this salad really delicious is the addition of fresh rosemary. And I mean fresh, as in clipped from my herb garden, rinsed, and tossed onto the salad.
Until I started growing some of my own herbs I never realized the massive difference between “homegrown fresh” and “grocery store fresh”. The rosemary from my back yard is so fragrant and flavorful that just a small sprig of it chopped up and tossed in the salad infuses every bite with flavor.
This is quick, easy, and light enough for these hot summer days. And there’s hardly any cleanup. :o)
Mixed greens (I use about 2-3 cups)
1 small apple, diced (I used honeycrisp)
Small sprig fresh rosemary (about 2-3 inches long)
½ cup walnuts
High quality balsamic vinegar
Toss the mixed greens into a bowl and top with other ingredients. Drizzle lightly with olive oil and balsamic vinegar.