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Fall Salad

This dressing uses apple juice and apple vinegar to compliment sweet Granny Smith apples and sweetened dried cranberries.

The salad is a last-minute prep just before serving.

As per usual it is easier for us to make family style salads and divide into servings or make individual salads for an exact Carb count.

Course Lunch, Salad
Cuisine North American
Keyword Apple Juice, Apple Vinegar, Baby Greens, Blue Cheese, Gorgonzola, Granny Smith Apples, Patience Sweetened Dried Cranberries

Ingredients

  • 10 cups baby greens 0 CHO
  • 1 (200 gr) Granny Smith apple (after cored 175 gr) 19.5 CHO
  • 4 TBSP Patience Sweetened Dried Cranberries (29 CHO/1/4 cup) 29 CHO
  • Gorgonzola or Blue Cheese to garnish 0 CHO

TOTAL CHO SALAD 48.5 CHO

  • 4 SERVINGS 12.1 CHO/SERVING
  • 6 SERVINGS 8.08 CHO

Vinaigrette

  • 1/3 cup (80 ml) apple juice (23 CHO/200ml) 9 CHO
  • 1.5 TBSP apple cider vinegar 0 CHO
  • 2 TBSP olive oil 0 CHO
  • Salt and pepper to taste 0 CHO

TOTAL CHO DRESSING 9 CHO

  • TOTAL VOLUME = 9 TBSP 9 CHO/TBSP
  • 4 SERVINGS 2.25 CHO
  • 6 SERVINGS 1.5 CHO

4 SERVINGS = 12.1 CHO SALAD + 2.25 CHO VINAIGRETTE = 14.35 CHO

6 SERVINGS = 8.08 CHO SALAD + 1.5 CHO VINAIGRETTE = 10.3 CHO

Instructions

  1. Whisk vinaigrette in a small dish just prior to serving or shake in a small jar with lid and set aside.
  2. Core apple and dice into small bite sized pieces.
  3. Toss baby greens with vinaigrette just before serving. Mix well.
  4. Add diced apple and dried cranberries.
  5. Top with gorgonzola or Blue Cheese.