EatingWell: Apples, blue cheese a match made in culinary heaven
Apples and blue cheese are quite the perfect pair in this salad recipe that is tossed with a tangy cider-vinegar dressing.
Apple & Fennel Salad with Blue Cheese
Serves 5 (about 2 cups each)
Active Time: 15 minutes
Total Time: 15 minutes
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
1 medium fennel bulb, quartered and thinly sliced, fronds reserved
6 cups torn butterhead lettuce
1/3 cup crumbled blue cheese
Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel, and toss to coat. Chop 1/4 cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.
Recipe notes: Choose unbruised, firm apples with smooth skin. Store for up to four months in the refrigerator.
Recipe nutrition: Per serving: 174 calories; 14 g fat (3 g sat, 9 g mono); 7 mg cholesterol; 11 g carbohydrate; 0 g added sugars; 5 g total sugars; 3 g protein; 3 g fiber; 269 mg sodium; 414 mg potassium.
Nutrition bonus: Vitamin A (47 percent daily value), Folate & Vitamin C (17 percent dv).
1 Carbohydrate Serving(s)
Exchanges: 1/2 fruit, 1 vegetable, 2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
