Salad for the main course including hazelnuts from Oregon. Use any seasonal apple kind you’d like, however Gala or Honeycrisp are my favorites.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ teaspoon cider vinegar
- sea salt to taste
- coarse ground black pepper to taste
- 1 (10 ounce) bag mild field salad greens, or to taste
- ½ cup hazelnuts
- 2 apples, cored and sliced paper-thin
- ⅓ cup sharp Cheddar cheese rectangles
Instructions
- Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
- Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
- Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 10 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 334 mg |
| Sugars | 17 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the combination of nuts, apple, and cheese in this delicious salad. The dressing amounts worked for me.
This is such a nice, simple, light salad. My bags of greens were 7oz each (and I used two), so I knew I’d have to increase the dressing to coat it all. I upped the EVOO to 2 TBSP and the vinegar to 1 TBSP (knowing that ration works for me). I used 10 cranks of sea salt from a ginger and about 1/8 tsp of white pepper. I subbed almonds for the hazelnuts per personal preference and I used a Granny Smith apple (the tartness really worked). I can see making this again, particularly as a salad for a dinner party. THANKS for the recipe!