Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well. Source: EatingWell Magazine, Fall 2004

Kathy Farrell-Kingsley
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.

  • To roast apples & 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 and walnuts. Serve immediately.

Tips

Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

198 calories; 13.8 g total fat; 3.7 g saturated fat; 13 mg cholesterol; 176 mg sodium. 238 mg potassium; 15 g carbohydrates; 3.5 g fiber; 10 g sugar; 4.8 g protein; 3448 IU vitamin a iu; 14 mg vitamin c; 62 mcg folate; 143 mg calcium; 2 mg iron; 38 mg magnesium;

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