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Romaine With Apple, Pecans and Blue Cheese

SUBMITTED BY: USA WEEKEND columnist Jean Carper PHOTO BY: MOLLE888

"Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • Blue Cheese Dressing
  • 1/3 cup blue cheese
  • 2 tablespoons white vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup orange juice
  • 8 ounces plain non-fat yogurt
  •  
  • Salad
  • 4 1/2 cups hearts of romaine lettuce, torn into pieces
  • 1 large unpeeled apple, chopped
  • 1 Hass avocado, cubed
  • 1/2 cup chopped red onions
  • 1/4 cup toasted pecan pieces

DIRECTIONS

  1. In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
  2. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

FOOTNOTES

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2005 by JanHomeCookin
We'll have this again for sure! My hubby and I are salad freaks and really enjoyed this one. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2007 by MOLLE888
I really liked the combo of the apple and blue cheese dressing (though I used a bottled... MORE


 
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Nutritional Information
Romaine With Apple, Pecans and Blue Cheese

Servings Per Recipe: 4

Amount Per Serving

Calories: 266

  • Total Fat: 17.7g
  • Cholesterol: 12mg
  • Sodium: 239mg
  • Total Carbs: 22.6g
  •     Dietary Fiber: 6.2g
  • Protein: 8.6g

VIEW DETAILED NUTRITION

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