Romaine With Apple, Pecans and Blue Cheese

Romaine With Apple, Pecans and Blue Cheese

9

"Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans."

Ingredients

{{adjustedServings}} servings 264 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
  2. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews

9
  1. 10 Ratings

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We'll have this again for sure! My hubby and I are salad freaks and really enjoyed this one. I used a different blue cheese dressing recipe; that was the only change I made. Fantastic!

I loved the combination of flavors in this salad. I made it as described but my onions were too sharp so we picked them out. This dressing is light and I ended up dipping pita in the leftovers. ...

I really liked the combo of the apple and blue cheese dressing (though I used a bottled version). I was forced to omit the avocado because mine wasn't ripe enough. Very good!