Oregon Fall Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Oregon Fall Salad Recipe). Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.

Brief

Prep 20 mins

Total: 20 mins

Servings: 2

Yield: 2 servings

Oregon Fall Salad Recipe

Ingredients

1 tablespoon extra virgin olive oil

½ teaspoon cider vinegar

sea salt to taste

coarse ground black pepper to taste

1 (10 ounce) bag mild field salad greens

or to taste

½ cup hazelnuts

2 apples

cored and sliced paper-thin

⅓ cup sharp Cheddar cheese rectangles

Salad

Directions

Step 1

Whisk olive oil cider vinegar sea salt and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.

Step 2

Cook and stir hazelnuts in a skillet over medium heat until lightly browned 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.

Step 3

Layer apple slices Cheddar cheese and hazelnuts atop dressed greens.

Nutritional Information

Oregon Fall Salad Recipe

Servings Per Recipe:2

Calories: 458.2

% Daily Value *

Protein: 13.2g 26%

Carbohydrates: 29.5g 10%

Dietary Fiber: 9.8g 39%

Sugars: 16.9g

Fat: 35.1g 54%

Saturated Fat: 7.2g 36%

Cholesterol: 23.1mg 8%

Vitamin A Iu: 4164.2IU 83%

Niacin Equivalents: 3.8mg 29%

Vitamin B6: 0.4mg 23%

Vitamin C: 31.4mg 52%

Folate: 210.4mcg 53%

Calcium: 285.5mg 29%

Iron: 5.8mg 32%

Magnesium: 105.7mg 38%

Potassium: 857.1mg 24%

Sodium: 334.4mg 13%

Thiamin: 0.2mg 25%

Calories From Fat: 316.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.