Autumn Salad with Red Wine Vinaigrette

Autumn Salad with Red Wine VinaigretteRecipe
Becky Luigart-Stayner; Cindy Barr
This recipe is similar to a salad Hunt traditionally serves at her annual gathering, using locally grown Asian pears and Macoun apples. Asian pears and Granny Smith apples (a good substitute for Macouns) are available at supermarkets.


12 servings (serving size: about 1 cup salad and 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 48
Caloriesfromfat 60 %
Fat 3.2 g
Satfat 0.8 g
Monofat 2 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 4.7 g
Fiber 1.4 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 40 mg
Calcium 19 mg


2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon salt
Pinch of dried basil
Pinch of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
2 1/2 cups cubed Asian pear (about 1 large)
2 cups chopped Granny Smith apple (about 1 large)
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) crumbled goat cheese


Combine first 9 ingredients in a bowl, stirring with a whisk.

Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.


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