Add meatballs to this green salad for a dish full of bold flavors.

Serves 6


  • ¾ cup apple cider
  • 1 Tbsp. Dijon mustard
  • ½ tsp. salt
  • ⅓ cup apple cider vinegar
  • 1 cup olive oil
  • 1 (5-ounce) bag baby arugula
  • 1 Fuji apple, cored and thinly sliced
  • 1 bunch chives (or ½ bunch scallions), thinly sliced


Total time: 15 minutes

To make cider vinaigrette: In a small pot over medium-high heat, bring apple cider to a boil. Reduce heat to low and simmer until liquid reduces by half, about 12 minutes. Pour into a bowl. Add mustard, salt, and vinegar; whisk vigorously. While continuing to whisk, slowly drizzle in olive oil.

In a large bowl, combine arugula, apple, chives, and ¼ cup apple cider vinaigrette. Toss to coat and add more vinaigrette as desired.

Keep Reading: How to Make the Perfect Meatballs


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