Oregon Fall Salad recipe

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Ingredients

1 tablespoon extra virgin olive oil
½ teaspoon cider vinegar
sea salt to taste
coarse ground black pepper to taste
1 (10 ounce) bag mild field salad greens, or to taste
½ cup hazelnuts
2 apples, cored and sliced paper-thin
⅓ cup sharp Cheddar cheese rectangles

Nutrition Info

458.2 calories
carbohydrate: 29.5 g
cholesterol: 23.1 mg
fat: 35.1 g
fiber: 9.8 g
protein: 13.2 g
saturatedFat: 7.2 g
servingSize: -
sodium: 334.4 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.

  2. Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.

  3. Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

Recipe Yield

2 servings

Recipe Note

Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.

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