Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.
|Prep Time:||20 minutes|
|Ready in:||40 minutes|
|Yield:||6 servings, 1 1/2 cups each|
|Ease of Prep:||Easy|
|3 tablespoons red-wine vinegar|
|2 tablespoons apple juice|
|1 tablespoon extra-virgin olive oil|
|1 tablespoon honey|
|2 teaspoons Dijon mustard|
|1/8 teaspoon salt|
|Freshly ground pepper to taste|
|2 , preferably Fuji, peeled and cut into wedges|
|2 teaspoons plus 1 tablespoon extra-virgin olive oil|
|4 sprigs fresh thyme or 1/4 teaspoon dried|
|1/4 cup chopped walnuts|
|3 cups baby spinach or torn spinach leaves|
|3 cups torn Boston lettuce|
|3 cups torn curly endive|
|2/3 cup grated sharp Cheddar cheese|
- Preheat oven to 400°F.
- To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
- To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
- While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
- Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately
Cover and refrigerate dressing (Step 2) for up to 1 week.
Health Advantages: low calorie, low carb, low cholesterol, low sodium, healthy weight.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||191 cal||Carbohydrate Servings:||1|
|Carbohydrates:||14 g||Dietary Fiber:||4 g||Cholesterol:||13 mg|
|Fat:||14 g||Sodium:||173 mg||Saturated Fat:||4 g|
|Protein:||4 g||Potassium:||230 mg||Monounsaturated Fat:||5 g|
|Nutrition Bonus:||Vitamin A (40% daily value), Folate (15% dv), Fiber (15% dv).|