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Description
Topped with hazelnut pieces, blue cheese and snipped fennel tops, this salad is best served with sourdough rolls.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel. In small bowl, stir together oil, vinegar, mustard, salt and pepper; pour over apple mixture and toss well. Portion onto four salad plates; top each salad with some hazelnut pieces, blue cheese and snipped fennel tops.
- Serves 4.
- * Mango vinegar is available in many supermarkets and specialty food stores.
- ** To toast nuts: Place on shallow baking pan; toast in 350 degrees F. oven for 8-10 minutes until richly brown.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium430mg18% |
| Potassium450mg13% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A6% |
| Vitamin C30% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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