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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Autumn Salad with Red Wine Vinaigrette

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.

Cooking Light OCTOBER 2007

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

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 60%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 4.7g
  • Fiber: 1.4g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 40mg
  • Calcium: 19mg
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Autumn Salad with Red Wine Vinaigrette recipe

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