Amys Apple Cheddar Tossed Salad Recipes

APPLE & CHEDDAR SALAD

Apple & Cheddar Salad image

The cheddar is the perfect complement to the tart apples in this simple, satisfying salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

12 cups fresh baby spinach
2/3 cup honey Dijon vinaigrette
1 large apple, thinly sliced
2/3 cup salad croutons
2/3 cup shredded cheddar cheese

Steps:

Place spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Top with apple, croutons and cheese. Serve immediately.

Nutrition Facts :

APPLE-CHEDDAR TOSSED SALAD

Apple-Cheddar Tossed Salad image

"My mother makes this beautiful and colorful salad for all special occasions," notes Amy Osborne-Schebler of Davenport, Iowa.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup canola oil

Steps:

In a large salad bowl, combine the greens, apple, cheese and walnuts; set aside. , In a blender, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

Nutrition Facts : Calories 410 calories, Fat 34g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 156mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.

ROASTED APPLE AND CHEDDAR SALAD

Roasted Apple and Cheddar Salad image

Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.

Provided by januarybride

Categories Salad Dressings

Time 45m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons red wine vinegar
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard (I only used 1 tsp)
1/8 teaspoon salt
fresh ground pepper, to taste
2 apples, preferably Fuji, peeled and cut into wedges
2 teaspoons extra-virgin olive oil
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme (may sub 1/4 teaspoon dried)
1/4 cup chopped walnuts
3 cups Baby Spinach
3 cups torn boston lettuce
3 cups torn curly endive lettuce
2/3 cup grated sharp cheddar cheese
4 teaspoons dried cranberries (optional)

Steps:

Preheat oven to 400°F.
To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
To roast apples and prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples, walnuts and dried cranberries (if using). Serve immediately.

AMY'S APPLE-CHEDDAR TOSSED SALAD

AMY'S APPLE-CHEDDAR TOSSED SALAD image

Categories Salad Cheese Apple

Yield 10 Servings

Number Of Ingredients 14

Ingredients

10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed Cheddar cheese
1 cup chopped walnuts, toasted
Honey Dressing:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil

Steps:

In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

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