Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That’s why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don’t: 90% of it is good monounsaturated fat from avocado and pecans.
Serves 4.
4 1/2 c. hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
1/2 c. chopped red onions
1/4 c. toasted pecan pieces
In a large bowl, combine salad ingredients.
Toss with 1/2 c. Creamy Blue Cheese Dressing. (See recipe below.)
Creamy Blue Cheese Dressing
Makes 1 1/2 cups.
1/3 c. (about 2.5 ounces) blue cheese
2 T. white vinegar
1 tsp. Dijon mustard
1/3 c. orange juice
8 oz. plain non-fat yogurt
In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
Nutritional Information per Serving (with 2 T. dressing): 240 calories, 19 g carbohydrates, 7 g protein, 16 g fat (4 g saturated), 4 g fiber, 225 mg sodium.
This EatSmart column is reprinted from USAWEEKEND Magazine and is copyrighted by Jean Carper. It cannot be reprinted without permission from Jean Carper.