3 apples, sliced
1/4 c. fresh lemon juice, divided
1/2 C sliced almonds
about 10 cups of mixed Asian greens, (Pac Choi and Tatsoi), lettuce, and radicchio for color and a taste of bitterness
3 oz. blue cheese (optional)
1/2 c. olive oil
1-2 cloves garlic, minced
3/4 tsp. sweetener
3/4 tsp. sea salt
1/4 tsp. freshly cracked pepper
1. Toss the apple slices with 1 Tbs. of the lemon juice to prevent them from darkening, and set aside.
2. Toast the almonds in a large, dry skillet over medium-low heat for 10 minutes, shaking the pan often to prevent burning.
3. Make the dressing in a large bowl by whisking together the remaining 3 Tbs. lemon juice, oil, garlic, sweetener, salt, and pepper.
4. Add the greens to the bowl, toss with the dressing. Arrange the salad on a platter or individual salad plates, and top with the apple slices, toasted almonds, and blue cheese.