Apple-Cranberry Salad with Poppy Seed Dressing
Prep: 15 minutes
Cook: 4 minutes • Serves: 8
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons poppy seeds
2 large FirstFruits Farms Granny Smith apples, halved, cored and chopped
2 medium FirstFruits Farms Fuji apples, halved, cored and chopped
1-1/2 cups chopped radicchio
1 cup chopped celery
1 cup dried sweetened cranberries
1 package (4 ounces) crumbled goat cheese
1.In large skillet, toast pecans over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2.In large bowl, whisk honey, oil, lemon juice, orange juice and poppy seeds; fold in apples, radicchio, celery, cranberries and pecans. Makes about 8 cups.
3.Serve salad sprinkled with cheese.
Approximate nutritional values per serving (1 cup):
288 Calories, 14g Fat (3g Saturated), 18mg Cholesterol, 83mg Sodium,
40g Carbohydrates, 5g Fiber, 32g Sugars, 15g Added Sugars, 4g Protein
Smart Swaps:
Keep the salad crisp by tossing in the dressing just before serving. Apples and cranberries add antioxidants and natural sweetness, while a lighter vinaigrette or Greek yogurt-based dressing helps cut sugar.
