Romaine With Apple, Pecans and Blue Cheese

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Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.

Submitted by USA WEEKEND columnist Jean Carper
Updated on October 7, 2022
4
4
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

Blue Cheese Dressing

  • ⅓ cup blue cheese

  • 2 tablespoons white vinegar

  • 1 teaspoon Dijon mustard

  • ⅓ cup orange juice

  • 8 ounces plain non-fat yogurt

Salad

  • 4 ½ cups hearts of romaine lettuce, torn into pieces

  • 1 large unpeeled apple, chopped

  • 1 Hass avocado, cubed

  • ½ cup chopped red onions

  • ¼ cup toasted pecan pieces

Directions

  1. In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.

  2. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

264 Calories
17g Fat
23g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 264
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 21%
Cholesterol 12mg 4%
Sodium 238mg 10%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 25%
Total Sugars 14g
Protein 8g 17%
Vitamin C 35mg 39%
Calcium 204mg 16%
Iron 1mg 7%
Potassium 718mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.