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Roasted Apple & Cheddar Salad

From: EatingWell

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.

Servings: 6 servings, 1 1/2 cups each
Prep: 20 mins
Total: 40 mins
Rated : Not yet rated
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   apples, 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
1. Preheat oven to 400 degrees F.
2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
3. 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.
4. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
5. 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.
MAKE AHEAD TIP: Cover and refrigerate dressing (Step 2) for up to 1 week.
Nutrition Facts
Calories 191, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 13 mg, Sodium 173 mg, Carbohydrate 14 g, Fiber 4 g, Protein 4 g, Potassium 230 mg. Daily Values: Vitamin A 40%. Exchanges: Fruit 1,High-Fat Meat 0.5,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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