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Apple-Fennel Salad with Spiced Cider Vinaigrette
Ingredients
-
1/4
cup olive oil
-
1/4
cup cider vinegar
-
1
tablespoon brown sugar
-
1
teaspoon pumpkin pie spice
-
4
cups torn fresh spinach and/or romaine lettuce
-
1
medium fennel bulb, thinly sliced
-
1
medium apple, cored and coarsely chopped
-
1
medium pear, cored and coarsely chopped
-
1
cup Pumpkin Pie Nuts (see recipe below)
-
1/3
cup dried cranberries
Directions
1. For dressing, in a screw-top jar combine oil, vinegar, brown sugar, and pumpkin pie spice. Shake until combined.
2. In a salad bowl combine spinach or romaine, fennel, apple, pear, Pumpkin Pie Nuts, and cranberries. Shake dressing; drizzle over salad. Toss gently to coat. Makes 4 to 6 servings.
Pumpkin Pie Nuts
Yield: 4 cups
Ingredients
-
1
egg white
-
2
teaspoons water
-
2
cups pecan halves
-
2
cups walnut halves or pieces
-
3/4
cup sugar
-
1 1/2
teaspoons pumpkin pie spice
Directions
Preheat oven to 350 degree F. In a large bowl combine the egg white and water; stir in pecan halves and walnut halves or pieces, tossing to coat with egg white mixture. Spread in a foil-lined 13x9x2-inch baking pan. Combine sugar and pumpkin pie spice; sprinkle evenly over nuts. Bake for 20 minutes. Lift foil out of pan. Let nuts cool. Break apart if necessary. Store in an airtight container. Makes 4 cups.
Nutrition Facts
(Apple-Fennel Salad with Spiced Cider Vinaigrette)
- Servings Per Recipe 4,
- Calories 445,
- Protein (gm) 5,
- Carbohydrate (gm) 38,
- Fat, total (gm) 34,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 13,
- Vitamin A (IU) 1701,
- Vitamin C (mg) 14,
- Sodium (mg) 56,
- Calcium (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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