BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS
I had chicken breasts left over from a BBQ I had and decided to make a chicken salad. I couldn't find a recipe that I liked so I played around and came up with this. It is delicious!
Provided by Jo Stinnett-Junkins
Categories Salad
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
- Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 10.8 g, Cholesterol 41.5 mg, Fat 22.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.2 g, Sodium 127.5 mg, Sugar 7.3 g
CHICKEN SALAD WITH APPLES AND WALNUTS
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
- Remove skin from half of a leftover thyme-roasted chicken.
- Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.
ROASTED BEET AND APPLE SALAD
Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.
Provided by Neli Howard | Delicious Meets Healthy
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
- Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
- Mix all ingredients and stir until well combined.
- Enjoy!
Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g
APPLE, BEET AND WALNUT SALAD
This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving.
Provided by Jenny Sanders
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash but do not trim the beets.
- Boil them until tender and remove them to cold water.
- (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
- Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
- Core and chop the apples.
- Wash, dry, and tear up the lettuce.
- Arrange it on plates with the apples, beets and nuts over it.
- Drizzle the dressing over the salads.
Nutrition Facts : Calories 190.7, Fat 13.2, SaturatedFat 1.2, Sodium 62.5, Carbohydrate 18.2, Fiber 4.1, Sugar 12.3, Protein 3.5
BEET, APPLE AND BLUE CHEESE SALAD
This salad is all about texture, contrasting flavors, freshness and health.
Provided by Delisous
Categories Salad Quick and Easy Vegetarian Pescatarian Weeknight Dinners Valentine's Day Shellfish-Free Gluten-Free Egg-Free Soy-Free Mothers' Day Memorial Day 4th of July Thanksgiving Entertaining Fall Summer Fish-Free Peanut-Free Grain-Free Sugar-Free Tomato-Free
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grate or spiralize the Beet (3).
- Drizzle the Granny Smith Apple (3) with Lemon Juice (to taste).
- Roast Walnut (2 handful) in a pan.
- Add Sesame Seeds (2 tablespoon), Sunflower Seeds (1/2 handful), and Pumpkin Seeds (1/2 handful) to the pan, then set aside.
- For sauce, place Dijon Mustard (1 tablespoon), Red Wine Vinegar (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in a bowl. Drizzle with Extra-Virgin Olive Oil (1/3 cup) while whisking. Alternatively, shake in a jar or mason jar until oil emulsifies.
- Place beets, apples, roasted nuts and seeds, peeled and Carrot (2) and Kale (3) in a large bowl and Blue Cheese (1/2 cup) over it.
- Drizzle with dressing and toss.
Nutrition Facts : Calories 696 calories, Protein 18.3 g, Fat 53.3 g, Carbohydrate 44.1 g, Fiber 16.4 g, Sugar 19.2 g, Sodium 602.6 mg, SaturatedFat 8.8 g, Cholesterol 12.7 mg, TransFat 0 g, UnsaturatedFat 41.1 g
ROASTED BEET AND APPLE SALAD
Roasted Beets combined with crisp apples and walnuts in a simple cider and lemon vinaigrette. A delicious, healthy and satisfying salad.
Provided by Colleen Milne
Categories Salad
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400°
- With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
- Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
- Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.
- In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
- Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
- When beets are cool, slice the quarters into thinner wedges.
- Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
- Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
- Serve immediately, or refrigerate and serve chilled
Nutrition Facts : Calories 386 kcal, Carbohydrate 27 g, Protein 4 g, Fat 30 g, SaturatedFat 3 g, Sodium 391 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
APPLE BEET SALAD
Try serving this chilled salad for a light dish on Thanksgiving.
Provided by Mary Lou Gabbard
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 17.1 g, Cholesterol 10 mg, Fat 16.3 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 350.8 mg, Sugar 13.3 g
CHICKEN, BEETS, APPLE AND WALNUT SALAD
Make and share this Chicken, Beets, Apple and Walnut Salad recipe from Food.com.
Provided by - Momma Loon
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Grill chicken breast from frozen, seasoning with salt and pepper to taste.
- Cool and slice each breast into 4 or 5 slices.
- Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
- Peel beets, cut julienne.
- Mix vinegar, honey, Dijon, salt and pepper.
- Gradually whisk in olive and walnut oil until blended.
- Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
- Sprinkle with cheese.
- Drizzle evenly with dressing.
Nutrition Facts : Calories 366.3, Fat 26.2, SaturatedFat 4.4, Cholesterol 40.5, Sodium 327.4, Carbohydrate 19.4, Fiber 6.8, Sugar 12.1, Protein 16
CHICKEN AND APPLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
- Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.
Nutrition Facts : Calories 754 calorie, Fat 53 grams, SaturatedFat 12 grams, Cholesterol 149 milligrams, Sodium 910 milligrams, Carbohydrate 19 grams, Fiber 8 grams, Protein 54 grams
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- Cook the beets in boiling water until tender, 25 to 35 minutes. Place in a bowl of ice water. Slip off the skins.
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