This salad is packed, packed, packed with great ingredients! Juicy crisp apple, celery and fresh green arugula, which are all finished off with a creamy yogurt dressing. Tonight's dinner will have you licking your plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Curry Powder(ContainsMustard/Moutarde, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat your broiler to high (to toast buns). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Core, then cut apple(s) into 1/2-inch pieces. Roughly chop arugula. Thinly slice green onions. Drain and rinse beans.
In a large bowl, whisk together yogurt, 1 tsp curry powder (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Add beans. Using a fork or potato masher, coarsely mash beans. Add cranberries, celery, apple and half the green onions. Season with salt and pepper, then stir together.
Halve ciabatta. On a baking sheet, arrange ciabatta halves, cut-side up. Brush each half with 1 tsp oil. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)
Divide ciabatta halves between plates, then top with arugula, salad and remaining green onions.