Panera Bread is home to my favorite restaurant salad.
The Fuji Apple Chicken Salad.
Apple Chips, sliced chicken, tomatoes, pecans, gorgonzola cheese; there is nothing about the salad that I couldn’t recreate at home except for the dressing…until now!
It is SO easy!
White Balsamic Apple Vinagrette
makes about 7 ounces of vinaigrette
-1/4 cup white balsamic vinegar
-3 TB apple cider vinegar
-1 whole apple (sliced)
-1 TB olive oil (add more if you desire)
Recipe Notes: If you have a juicer I would recommend juicing your apple if you prefer a thinner, more liquid dressing. If you juice your apple you may need to add an another half of an apple for volume. Just whisk or mix all ingredients until combined.
DISCLAIMER: A true vinaigrette has more oil, but I added just a little bit to cut down on calories and fat. For me, it’s all about the flavor, not so much the oil/consistency.
1. Puree 1 apple in a food processor
2. Add in both vinegars and continue to pulse
3. Add in oil and pulse until combined
4. Drizzle over salad and pour the rest in an airtight container and store in fridge
(Shown with Freaky Fast Pasta)
This dressing, if made with a food processor, is slightly chunky but 100% delicious! (Closely reminiscent to applesauce)
I’m betting if you strained it through a cheesecloth and squeezed out the excess you’d have a more “vinaigrette-y” consistency. You’d probably have to add more oil/vinegar…maybe one day I’ll try that method. If I do I’ll be sure to post my results for your viewing pleasure!
I’m so happy I was able to recreate this dressing. I will absolutely be making my favorite restaurant salad in the comfort of my own kitchen.