![Oregon fall salad with apples, nuts, mixed greens and cheese.](https://cdn.statically.io/img/www.allrecipes.com/thmb/uP-ONUHu9SIYD_2husPDWu8owqo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/240094-Oregon-Fall-Salad-AR1715-4x3-12a2b7052fae47c8ba91c6ca655d8387.jpg)
Ingredients
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1 tablespoon extra virgin olive oil
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½ teaspoon cider vinegar
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sea salt to taste
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coarse ground black pepper to taste
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1 (10 ounce) bag mild field salad greens, or to taste
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½ cup hazelnuts
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2 apples, cored and sliced paper-thin
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⅓ cup sharp Cheddar cheese rectangles
Directions
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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.
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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.
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Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.
Nutrition Facts (per serving)
458 | Calories |
35g | Fat |
30g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 458 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 7g | 36% |
Cholesterol 23mg | 8% |
Sodium 334mg | 15% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 10g | 35% |
Total Sugars 17g | |
Protein 13g | 26% |
Vitamin C 31mg | 35% |
Calcium 286mg | 22% |
Iron 6mg | 32% |
Potassium 857mg | 18% |
* 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.