Simple Fall Green Salad With Apples Pecans Recipes
SIMPLE FALL GREEN SALAD WITH APPLES & PECANS
A refreshing (and refreshingly simple!) side salad with crisp apples, toasted pecans, crunchy celery, and a light dressing made with cider vinegar and pure maple syrup.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 11
Steps:
- Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
- Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
- If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning - see note below.
- Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
- Top with toasted pecans and serve.
APPLE-PECAN SALAD
This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, toss salad greens, apple, cranberries and pecans.
- In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg
SPINACH, APPLE & PECAN SALAD
One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. -Kelly Walsh, Aviston, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; stir in bacon if desired., For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.
Nutrition Facts : Calories 109 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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