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Inspired Chopped Salad
Servings:
Serves 4 as an appetizerPrep Time:
25 minutesCook Time:
25 minutes
Ingredients
1 cup Walnuts, finely chopped
1 each Granny smith apple, diced
1 teaspoon lemon juice
2 each Carrot, peeled and sliced
1 each Large cucumber, peeled and chopped
1/2 each vidalia onion
3 each Fresh medium tomato
10 cup Head of romaine lettuce, washed, dried, chopped
1 cup asiago fresco, shredded
4 oz Hannaford Inspirations Asiago and Cracked Peppercornranch dressing
Directions
1. Toast walnuts, if using. Preheat oven to 300 degrees F. Spread nuts evenly on a foil lined tray and toast until fragrant, about 4 minutes. Watch so they don't burn. Set aside.
2. Core and chop, but don't peel, Granny Smith apple. In a small bowl, toss it with lemon juice to minimize browning. Set aside.
3. Peel and coarsely chop carrots and cucumber. Cut onion and tomatoes into 1/2 inch chucks.
4. Put romaine on a cutting board and coarsely chop. You should have about 10 cups chopped. Transfer to a large salad bowl, along with prepared apple, carrots, cucumber, onion, and tomatoes. Add cheese and cooled nuts, if using. Pour on dressing and mix evenly. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2007
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 556 kcal (28%) |
| Calories from Fat | 468 kcal (0%) |
| Total Fat | 52 g (80%) |
| Saturated Fat | 17 g (85%) |
| Cholesterol | 51 mg (17%) |
| Sodium | 506 mg (21%) |
| Total Carbohydrates | 34 g (11%) |
| Dietary Fiber | 14 g (56%) |
| Protein | 22 g (37%) |
| Vitamins | |
| Vitamin A | 16718 IU (46%) |
| Vitamin C | 56 mg (62%) |
| Minerals | |
| Calcium | 336 mg (26%) |
| Iron | 11 mg (61%) |
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