This vibrant Mediterranean-style salad is a perfect balance of textures and flavors. Crisp Belgian endive and romaine provide a sturdy base, while sweet Fuji apples and tart dried cranberries add bursts of freshness. The creamy goat cheese melts slightly against the warm, toasted walnuts, creating a luxurious contrast. Drizzled with a zesty, garlic-infused lemon vinaigrette, this dish is light yet satisfying. Its an excellent choice for a healthy lunch, a picnic side, or a refreshing starter to a heavier meal. Simple to assemble with pantry staples, its a recipe that brings bright, seasonal flavor to your table every time.
Sharon’S Hand-Me-Up Salad (5 Pts
Description
This vibrant Mediterranean-style salad is a perfect balance of textures and flavors. Crisp Belgian endive and romaine provide a sturdy base, while sweet Fuji apples and tart dried cranberries add bursts of freshness. The creamy goat cheese melts slightly against the warm, toasted walnuts, creating a luxurious contrast. Drizzled with a zesty, garlic-infused lemon vinaigrette, this dish is light yet satisfying. Its an excellent choice for a healthy lunch, a picnic side, or a refreshing starter to a heavier meal. Simple to assemble with pantry staples, its a recipe that brings bright, seasonal flavor to your table every time.Ingredients
Directions
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Preheat the oven to 350F (175C).
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Spread the walnut halves in a single layer on a baking sheet.
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Toast the walnuts in the preheated oven for 10 to 15 minutes, or until lightly browned and fragrant. Remove from oven and let cool.
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While the walnuts toast, prepare the dressing. Combine olive oil, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce in a blender.
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Blend the dressing ingredients until smooth and well-emulsified. Set aside.
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Wash and thoroughly dry the spring mix and romaine lettuce. Tear the leaves into bite-sized pieces if necessary.
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Separate the Belgian endive heads into individual leaves and chop them into bite-sized pieces.
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Wash the Fuji apples and cut them into bite-sized chunks, leaving the skin on.
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In a large salad bowl, combine the spring mix, romaine, and chopped endive.
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Add the apple chunks, dried cranberries, and toasted walnuts to the bowl.
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Break up the goat cheese with your fingers or a fork and distribute it evenly over the top of the salad.
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Drizzle about 1/2 cup of the prepared dressing over the salad.
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Toss the salad gently but thoroughly until all ingredients are evenly coated with the dressing. Add more dressing if desired.
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Serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1083.8kcal
- % Daily Value *
- Total Fat 78.5g121%
- Saturated Fat 15.5g78%
- Cholesterol 34.9mg12%
- Sodium 4355.6mg182%
- Total Carbohydrate 80.4g27%
- Dietary Fiber 14.1g57%
- Sugars 45.7g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the apples from browning before serving, you can toss them with a little lemon juice from the dressing mixture.
If you prefer a milder flavor, you can use Gala or Honeycrisp apples instead of Fuji.
For a heartier meal, you can add grilled chicken breast or sliced hard-boiled eggs.
The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Shake well before using.
Ensure the walnuts are watched closely while toasting to prevent burning, as oven temperatures can vary.
