This salad recipe came together one Sunday afternoon when we had no tomatoes nor carrots for the salad. So we started with the lettuce, then celery for a good crunch, followed by the tartness of the green apples. That’s a good base. To make it better, we added both the grated parmesan cheese and the sliced almonds.
Now, the infused vinegar. We love to have a batch in the fridge at all times, specially during these summer days. This infusion gives this salad a bold and fresh lemon, tart, very berry-full flavor. And adding this to our crunchy salad, makes this combo a winner!
Helga & Kitty