Apple-Walnut Salad
Per ServingApple-Walnut Salad |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 140 | |
| Fat | 11 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 11 | g |
| Fiber | 2 | g |
| Sugars | 7 | g |
| Cholesterol | 0 | mg |
| Sodium | 145 | mg |
| Potassium | 224 | mg |
| Protein | 2 | g |
| Phosphorus | 40 | mg |
| Choices: Fruit 0.5, Nonstarchy Vegetable 1, Fat 2 | ||
- Makes: 6 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
Ingredients
| 2 | med. | apples, 1 tart (such as Granny Smith) and 1 sweet (such as Gala), unpeeled, cubed (about 3 cups) |
| 2 | cups | baby spinach |
| 1 | cup | sliced Belgian endive |
| 1/4 | cup | toasted chopped walnuts |
| 3 | Tbsp. | blue cheese, crumbled |
| Dressing | ||
| 2 | Tbsp. | red wine vinegar |
| 1 | Tbsp. | fresh lemon juice |
| 1 | tsp. | Dijon mustard |
| 1/2 | tsp. | honey |
| 1/4 | cup | olive oil |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 2 | Tbsp. | finely minced fresh chives |
Directions
- In a large bowl, toss the apples, spinach, endive, walnuts, and blue cheese to combine.
- In a small bowl, whisk together the vinegar, lemon juice, mustard, and honey. Add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
- Pour the dressing on the salad and toss gently. Place the salad in a serving bowl and sprinkle with the chives.
