According to research from Cornell University, eating apple skin has nearly twice the anti-cancer activity as eating apple pulp alone. That is why the recipe instructs against peeling the apple. You might be concerned about each serving’s high fat content. Don’t: Avocados and pecans provide 90% of the healthy monounsaturated fat.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup blue cheese
- 2 tablespoons white vinegar
- 1 teaspoon Dijon mustard
- ⅓ cup orange juice
- 8 ounces plain non-fat yogurt
- 4 ½ cups hearts of romaine lettuce, torn into pieces
- 1 large unpeeled apple, chopped
- 1 Hass avocado, cubed
- ½ cup chopped red onions
- ¼ cup toasted pecan pieces
Instructions
- In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
- In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 238 mg |
| Sugars | 14 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I did not have onions so I used shredded carrots and walnuts in place of the Pecans. Dressing was good, added a dash of honey and that made it great!
Super yummy!
Yummy! I used a store-bought mix of mild lettuces including butter lettuce with a bit of red cabbage mixed in. I was in a hurry and accidentally forgot the orange juice and red onion but the bitterness of the cabbage made up for it. I also had to use sour cream instead of yogurt and also added a bit of olive oil into the dressing. And I have to admit I did the dressing by feel and not following measurements. It was delish!
The combination of flavors in this salad is JUST RIGHT. As a big fan of red onion, I knew this salad would have some bite, but a good salad has some bite. That’s what makes it good. The apples compliment the avocado, compliment the red onion, compliment the nuts…and it’s all pulled together by a wonderful yogurt/blue cheese dressing. I’ll fix this one again and again and AMAZE MY FRIENDS!
Wasn’t impressed with the dressing (made it exact). I took out the onions (I think mine were too strong) So I used a basic honey/mustard vinegrette and it was much better and just added the bleu cheese. I got compliments on it this way.
I altered the recipe based on ingredients on hand. I changed the dressing to white vinegar,brown sugar, spicy mustard, and tahini. I omitted the pecans, but it was still very yummy!! I love the apple, avocado, and red onion combo, delicious!
Those of you using store bought dressing are missing out. This salad and dressing is PERFECT as is. My new favorite!
I loved the combination of flavors in this salad. I made it as described but my onions were too sharp so we picked them out. This dressing is light and I ended up dipping pita in the leftovers. Voted 5 * by all three of my “tasters”.
I really liked the combo of the apple and blue cheese dressing (though I used a bottled version). I was forced to omit the avocado because mine wasn’t ripe enough. Very good!
We’ll have this again for sure! My hubby and I are salad freaks and really enjoyed this one. I used a different blue cheese dressing recipe; that was the only change I made. Fantastic!