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Ingredientes
- 2 Tbsp. balsamic vinegar
- 1 x garlic clove pressed or possibly chopped
- 1/4 tsp salt Freshly-grnd black pepper to taste
- 5 Tbsp. extra virgin olive oil
- 6 c. torn-up green leaf lettuce washed, spun dry
- 1 c. torn-up radicchio washed, spun dry
- 1/2 lrg Granny Smith apple cut 12 thin slices
- 2/3 c. thinly-sliced fennel
- 1/2 c. minced toasted pecans
Direcciones
- Combine the vinegar, garlic, salt, and pepper in a medium-size bowl. Slowly whisk in the extra virgin olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
- Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one-quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
- Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 193 | 88% |
| Total Fat 22.11g | 28% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.09g | 3% |
| Protein 0.77g | 1% |
