Apple and Pecan Salad
Jami Nolen, Nutrition Program Associate
September 16, 2012
In anticipation of fall colors and flavors, here is a light autumn salad with delicious, in-season apples and pecans.
Makes 6 servings
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 1½ teaspoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups torn Bibb lettuce leaves (about 2 heads)
- 1 cup chopped apples
- 2 tablespoons crumbled Gorgonzola cheese
- 2 tablespoons chopped green onions
- 1 tablespoon chopped toasted pecans
- Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce and remaining ingredients, tossing gently to coat.
(Amount per serving)
Calories from fat: 48%
Fat: 2.9 g
Saturated fat: 0.6 g
Monounsaturated fat: 1.2 g
Polyunsaturated fat: 0.8 g
Protein: 1.7 g
Carbohydrate: 6.5 g
Fiber: 1.3 g
Cholesterol: 1.8 mg
Iron: 0.3 mg
Sodium: 176 mg
Calcium: 35 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Friday, February 15, 2013