Oregon Fall Salad recipe
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- 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
Nutrition Info
- 458.2 caloriescarbohydrate: 29.5 gcholesterol: 23.1 mgfat: 35.1 gfiber: 9.8 gprotein: 13.2 gsaturatedFat: 7.2 gservingSize: -sodium: 334.4 mgsugar: 16.9 gtransFat: : -unsaturatedFat: : -
Directions Oregon Fall Salad
Directions
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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.
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.
Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.