Teenage Greens Salad

Thomas J. Story

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 67%
  • Protein: 3g
  • Fat: 10g
  • Saturated fat: 2.6g
  • Carbohydrate: 9.2g
  • Fiber: 1.5g
  • Sodium: 152mg
  • Cholesterol: 8mg

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

Preparation

  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.
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