Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. Hy-Vee butter | ||
| ¼ c. Hy-Vee pecan halves | ||
| ½ tsp. Hy-Vee granulated sugar | ||
| 1 (10 oz) package Hy-Vee chopped romaine | ||
| 6 oz. chopped cooked chicken (about 1-1/2 cups) | ||
| 1 medium apple, cored and chopped | ||
| ⅓ c. Hy-Vee dried cranberries | ||
| 2 tbsp. Hy-Vee orange juice | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 4 tsp. white balsamic vinegar | ||
| 4 tsp. Hy-Vee honey | ||
| ¼ tsp. Hy-Vee ground ginger | ||
| ¼ c. crumbled blue cheese |
Directions
- Melt butter in a saucepan over medium heat. Add pecan halves; cook and stir for 3 to 4 minutes or until lightly toasted. Sprinkle with sugar and cook 1 minute. Remove from heat to cool. Once cooled, chop pecans.
- In a medium bowl toss together romaine, chicken, apple and cranberries.
- For dressing, combine orange juice, olive oil, balsamic vinegar, honey and ginger.
- Pour dressing over salad; toss lightly to coat. Sprinkle each serving with candied nuts and cheese.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 40mg
- Sodium: 540mg
- Total Carbohydrates: 39g
- Protein: 14g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2009.