Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ teaspoon cider vinegar
- sea salt to taste
- coarse ground black pepper to taste
- 1 (10 ounce) bag mild field salad greens, or to taste
- ½ cup hazelnuts
- 2 apples, cored and sliced paper-thin
- 1/3 cup sharp Cheddar cheese rectangles
Directions
Step 1
Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
Step 2
Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
Step 3
Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 458 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat7g | 36% |
Cholesterol23mg | 8% |
Sodium334mg | 15% |
Total Carbohydrate30g | 11% |
Dietary Fiber10g | 35% |
Total Sugars17g | |
Protein13g | |
Vitamin C31mg | 157% |
Calcium286mg | 22% |
Iron6mg | 32% |
Potassium857mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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