Winter Apple Salad W/fennel And Gorgonzola
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Salads | 6 | Servings |
INGREDIENTS
| 1/3 | c | Extra virgin olive oil |
| 2 | T | Balsamic vinegar |
| 1/2 | t | Salt |
| 1/4 | t | Ground pepper, fresh |
| 1 | Garlic clove, cut in half | |
| 2 | Apples, eating variety | |
| Fuji Elstar Cortland | ||
| Criterion unpeeled | ||
| cored and thinly sliced | ||
| 1 | c | Fennel bulbs, diced |
| 3 | c | Romaine lettuce, bite-size |
| pieces | ||
| 2 | c | Curly endive, bite-size |
| pieces | ||
| 2 | c | Boston lettuce, bite-size |
| pieces | ||
| 1/4 | c | Gorgonzola cheese, crumbled |
INSTRUCTIONS
To prepare balsamic vinaigrette, combine oil, vinegar, salt, pepper and garlic in small jar with tight-fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad, place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive and butter lettuce on top. Cover with damp paper towel and refrigerate up to 4 hours. When ready to serve, sprinkle cheese on top and toss well. Yield: 6 to 8 servings. Recipe from Kathleen Desmond Stang, author of the newly released "The Delectable Apple" (Chronicle Books). Recipe by: St. Louis Post-Dispatch 10/2/95 Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 214.1mg
Potassium: 11.3mg
Carbohydrates: 43.9g
Fiber: <1g
Sugar: 26.3g
Protein: <1g