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California Apple Mixer



3/4 cup seasoned dry bread crumbs
1/4 teaspoon ground white pepper
1/4 teaspoon paprika
1 1/2 teaspoons olive oil
4 medium California Fuji apples, cored and cut in bite-size pieces
1 package (5 ounces) mixed baby field greens
4 fresh green onions, including tops, washed and thinly sliced
1/4 cup Lemony Balsamic Vinaigrette
3 ounces fresh, tangy goat cheese, feta or blue cheese
1/2 cup coarsely chopped pecans, toasted for garnish (2 ounces) *


Lemony Balsamic Vinaigrette:
Combine 1 tablespoon fresh lemon juice;
1 tablespoon olive oil;
1 tablespoon water;
1 tablespoon minced shallot;
1 small clove garlic, minced;
1 teaspoon sugar;
2 teaspoons balsamic vinegar;
and 1/8 teaspoon freshly ground pepper in blender.
Process until well mixed. Transfer to jar or container with lid and chill several hours to meld flavors. Shake vigorousll before serving. Makes about 1/4 cup.


1. Combine bread crumbs, pepper and paprika in resealable plastic bag.
2. Mix well and toss with olive oil.
3. Add apple chunks and shake until well coated with crumbs.
4. Arrange in single layer on oiled baking sheet.
5. Bake at 350ºF until golden brown and apples are tender, about 20 to 30 minutes.

- Meanwhile, place greens in large bowl.
- Add sliced onions and warm roasted apples.
- Toss gently but thoroughly with vinaigrette.
- Crumble cheese over all; toss again.
- Serve with toasted pecans sprinkled on top, if desired. Makes 8 servings.

* Note:

To toast pecans, spread on small baking sheet and toast in oven at 350ºF for about 5 minutes, or until fragrant. Set aside to cool.