Mmmm-mm! If you are not a big fan of Muscadines (or don't know if you are) try them in this yummy seasonal salad. It's refreshing but still full of Fall flavors. We have used crunchy Kohlrabi in place of the traditional Celery.
(Makes four side salads or two meal-size salads.)
Wash, trim and chop 4-5 Apples and 1-2 Kohlrabi into bite-sized chunks. You do not need to peel either unless you prefer.
Toast 1/3 cup Raw Pecans in a small skillet over medium heat for 3-5 minutes, be careful not to burn.
Wash and cut 12-15 Muscadines in quarters, removing seeds. Keep as much of the juice with the pieces as you can.
Prepare salad greens, either Lettuce or Kale or a mixture of both.
Prepare dressing: mix together 4 Tablespoons Mayonnaise or Plain Yogurt with 1 Tablespoon Olive Oil and 1 teaspoon Apple Cider Vinegar. Season with salt and pepper to taste.
Mix together the Apples, Kohlrabi and Muscadines, toss in the Pecans. Dress with salad dressing and serve chilled over Salad Greens.
