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Teenage Greens Salad

Thomas J. Story
Yield Makes 4 servings
Bart Hosmer of Parcel 104 restaurant in Santa Clara, CA pairs teenage greens with sweet apple and bits of pungent blue cheese. Prep Time: about 10 minutes.

Ingredients

  • 1 red apple (6 oz.)
  • 2 tablespoons walnut oil or olive oil
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 2 teaspoons cider vinegar
  • 2 teaspoons minced shallots
  • 1 teaspoon honey
  • 8 cups (5 oz.) rinsed and crisped teenage greens (4 in. long)
  • 1/3 cup (1 1/2 oz.) crumbled blue cheese

Nutrition Information

  • calories 135
  • caloriesfromfat 67 %
  • protein 3 g
  • fat 10 g
  • satfat 2.6 g
  • carbohydrate 9.2 g
  • fiber 1.5 g
  • sodium 152 mg
  • cholesterol 8 mg

How to Make It

  1. Rinse and core 1 red apple (6 oz.); slice into thin wedges. In a large serving bowl, whisk together 2 tablespoons walnut oil or olive oil, 1/4 teaspoon grated lemon peel, 1 tablespoon lemon juice, 2 teaspoons cider vinegar, 2 teaspoons minced shallots, and 1 teaspoon honey. Add salt and pepper to taste. Mix apples into dressing. Add 8 cups (5 oz.) rinsed and crisped teenage greens (4 in. long) and mix gently. Sprinkle with 1/3 cup (1 1/2 oz.) crumbled blue cheese and fresh-ground pepper to taste.