Fall Harvest Salad

Recipe

Salad
Fall Harvest Salad

Primary Media

White plate with mixed greens, chopped chicken, diced apples, dried cranberries and dressing on the side

User Rating

3 out of 5 stars
Rate it:
8 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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)
    1medium apple, cored and chopped
    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

    1. 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.
    2. In a medium bowl toss together romaine, chicken, apple and cranberries.
    3. For dressing, combine orange juice, olive oil, balsamic vinegar, honey and ginger.
    4. 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.