Manchego, Apple and Almond Salad with Honey-Lemon Vinaigrette
Apples and cheese make a classic combination, here updated with Manchego cheese and the addition of Marcona almonds. A lemon-honey dressing pairs perfectly with the flavors of the nuts, fruit, cheese and greens. Delicious with a strong flavored honey, such as chestnut or buckwheat.
2 tablespoons honeyJuice of 1 lemonSalt and pepper, to taste1 tablespoon water3 tablespoons olive oil, divided1 red or green endive, rinsed, cored, cut into 1-inch pieces1 head red leaf lettuce, washed, dried and torn into bite-size pieces3 Braeburn or Granny Smith apples, cored, cut into 1/2-inch cubes1/3 pound Manchego cheese, cut into 1/2-inch cubes3/4 cup salted Marcona almonds. This recipes is Gluten Free, Vegetarian, High Fiber and Wheat Free.
Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.
Servings: 6 - 8
Per Serving:240 calories (150 from fat), 16g total fat, 3.5g saturated fat, 10mg cholesterol, 330mg sodium, 18g carbohydrate (5g dietary fiber, 11g sugar), 8g protein
Notes: Special Diets:
Special Diet: Gluten Free, Vegetarian, High Fibre
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