- 1 large green apple
- 1 large red apple
- Juice of 1 lemon
- 2 endives, washed, trimmed and separated into spears
- 1 cup sliced celery
- 4 ounces good-quality sharp cheddar cheese, thinly sliced
- 1/3 cup sunflower seeds, toasted
- 1/3 cup flaked almonds, toasted
- For Dressing:
- 2 tablespoons olive oil
- 2 tablespoons almond oil
- 2 tablespoons tarragon vinegar
- Juice of 1/2 lemon
Cut the apples into quarters and remove the cores. Thinly slice and sprinkle with the lemon juice to prevent discoloration.
Arrange the endive, celery, apples and cheese on a large serving platter or in a bowl. Scatter with the sunflower seeds and almonds.
DRESSING: Combine all the dressing ingredients in a small bowl and whisk until thoroughly blended. Pour the dressing over the salad and toss well.
NOTE: Rye bread makes a good accompaniment to this salad.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
1777 calories; 139g total fat; 119mg cholesterol; 1148mg sodium; 107g carbohydrates; 26g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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