The kids are back to school, fall is in the air, and our local apple trees are brimming with fruit. This salad works well with a crisp apple such as Braeburn, but you could also substitute a Honeycrisp or Cortland with good results. Apples generally contain a good amount of fiber. Keep the skin on to maximize your fiber intake and enjoy as part of a balanced meal.
- 2 large Braeburn apples (thinly sliced)
- 1 large carrot, sliced
- 1 small red onion
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ¼ cup toasted walnut pieces
- 8 cup mixed salad greens
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- ¼ cup walnut oil (or substitute your favorite oil)
- 3 tablespoons Gorgonzola cheese, crumbled
- Coat the apples with the lemon juice and set aside. Place the carrot slices and mixed greens on a platter. Top with the onion and set aside.
- Whisk together the orange and lemon juices, honey and mustard. Slowly add the oil in a thin stream, whisking constantly.
- Add the apples to the salad. Top with walnuts and cheese, and drizzle on the vinaigrette.
Servings: 8 | Serving size: 1 ¼ cup | Calories per serving: 150 | Total fat: 10g | Saturated fat: 1.5g | Cholesterol: 0mg | Sodium: 95mg | Total carbohydrates: 14g | Dietary fiber: 3g | Total sugars: 10g | Protein: 2g
Recipe shared by Michelle Eaton, C.D., Registered Dietitian, ThedaCare; courtesy of diabetesfoodhub.org.