Oregon Fall Salad

Harmon Cronin

Updated on May 11, 2024

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

Directions

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.
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.
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.

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