Air Fryer Burrito

I recently needed to make a salad to take to a holiday dinner, and I stumbled across this Apple Walnut Salad recipe. I decided to adapt it for the arugula and red lettuce that was ready to harvest from my countertop garden. I also broke it down into components for maximum portability.

Salad:

• 2-3 small bunches arugula
• 1 head of lettuce
• 3/4 cup chopped walnuts
• Cheese of your choice, for crumbling (I used apricot Stilton, cranberry goat cheese or feta work too)

Dressing:

• 2 apples, cored and diced small
• 1/4 of an onion, diced small
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1.5 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 tsp salt

1. Toast your chopped walnuts for 5 minutes at 350 F. Add to a bag or container.
2. In a mason jar or other portable container, add the dressing ingredients. Shake to mix. I had to use two standard size jars to fit all of the apple pieces.
3. Tear the greens into bite-size pieces and mix together in a bag or container. Pack the cheese separately.
4. When you’re ready to serve: crumble the cheese. Pass around the greens, walnuts, cheese, and dressing. Or, mix it all together in one big serving bowl.