Friday, January 4, 2013

Recipe of the Day

Roasted Apple & Cheddar Salad

 Recipe Insight:

 Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something special!



1) 3 tablespoons red-wine vinegar
2) 2 tablespoons apple juice or cider
3) 1 tablespoon extra-virgin olive oil
4) 1 tablespoon honey
5) 2 teaspoons Dijon mustard
6) a pinch of pepper
7) a pinch of salt

Roasted Apples & Salad

1) 2 apples, Fuji if possible, peeled and cut into wedges
2) 4 sprigs of thyme or 1/4 teaspoon dried thyme
3) 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4) 1/4 cup chopped walnuts
5) 3 cups torn Boston or Romaine lettuce
6) 3 1/2 cups baby spinach or torn spinach leaves
7) 3 cups torn curly endive
8) 2/3 cup grated sharp Cheddar cheese

This recipe provides 6 servings ( 1 1/2 cups each)


1) Preheat oven to 400 degrees

2) To prepare dressing:  Whisk vinegar, apple juice (or cider), oil, honey, mustard, salt and pepper in a small bowl.

3) To roast apples and 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, approx. 30 mins. Discard fresh thyme, if using. Let cool. (While apples are roasting, toast walnuts in a small baking pan until fragrant, approx. 5 mins. Let cool.)

4) Combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with the dressing and top with cheese, the roasted apples and the toasted walnuts. Serve immediately.

Nutritional value per serving:

Calories : 200
Total Fat: 14 grams   (saturated 4 grams)
Carbs: 15 grams
Protein: 4 grams
Sodium: 175 mg
Potassium: 237 mg

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