KALE SALAD WITH APPLES AND CHEDDAR
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the kale, almonds, apple and Cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams
APPLE AND CHEDDAR TUNA SALAD
Found this recipe on a Hellman's mayo coupon card. Sound delicious, light and refreshing. Posting here for safe keeping. When I make it, my preference would be to use the tuna in the foil packets (no draining necessary). Feel free to use your favorite brand of products. I suspect this would be good using chicken instead of tuna too or served over lettuce, etc :) If you try it, I hope you enjoy it!
Provided by Bobtail
Categories Lunch/Snacks
Time 15m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a bowl.
- Stuff pita bread halves with tuna mixture and enjoy!
APPLE-CHEDDAR TOSSED SALAD
"My mother makes this beautiful and colorful salad for all special occasions," notes Amy Osborne-Schebler of Davenport, Iowa.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the greens, apple, cheese and walnuts; set aside. , In a blender, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 410 calories, Fat 34g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 156mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
The flavors just POP in this fast, easy, and healthy spinach salad! There are so many wonderful textures and flavors in every bite you can't help but like it!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 5m
Number Of Ingredients 11
Steps:
- To a large bowl or platter, add all ingredients in the order listed; set aside.
- In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste.
- Drizzle over salad, toss to combine, and serve immediately.
Nutrition Facts : Calories 750 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 48 grams fat, Fiber 8 grams fiber, Protein 18 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1327 grams sodium, Sugar 53 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
HAM, APPLE & CHEDDAR SALAD
Yes, this salad has ham, apples and cheddar cheese. But that's not all-it also has grapes, walnuts and ranch dressing. What are you waiting for? Try it!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cover platter with lettuce.
- Top with next 5 ingredients.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
APPLE & CHEDDAR SALAD
The cheddar is the perfect complement to the tart apples in this simple, satisfying salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Top with apple, croutons and cheese. Serve immediately.
Nutrition Facts :
ROASTED APPLE AND CHEDDAR SALAD
Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.
Provided by januarybride
Categories Salad Dressings
Time 45m
Yield 9 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
- 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, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
- While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
- 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, walnuts and dried cranberries (if using). Serve immediately.
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- Place all the dressing ingredients except olive oil into a blender. Blend for a few seconds to combine. With the motor running slowly drizzle in the olive oil blending until fully combined and slightly thick.
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- Optional: if you're using curly or Lacinato kale and would like it to be more tender, massage it with a teaspoon or two of olive oil and a pinch of salt. Leave it to sit in the salad bowl while you assemble the rest of the salad.
- Place a preferably cast iron frying pan over medium heat and add bacon lardons to cold pan. Fry until bacon reaches desired level of doneness. Remove to a paper towel-lined plate.
- Mix the salad dressing. You may either add the oil, vinegar, salt, pepper, and sugar to a mason jar and shake vigorously until emulsified, or you may combine the vinegar, salt, pepper, and sugar in a bowl and slowly stream in the olive oil while whisking vigorously. Set aside. The dressing recipe may be doubled or tripled if desired, and will keep for 2 weeks in the fridge.
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