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Lilly’s Table

 
 
Lentil & Blue Cheese Stuffed Portabellos
© Lillys-Table.com Photo of Apple, Fennel & Blue Cheese Salad
 

Tags: vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Apple, Fennel & Blue Cheese Salad

from Lentil Blue Cheese Portobellos with Apple Fennel Salad, the Week of March 4, 2012.
View the next recipe for this meal.

A maple dressing is drizzled over these fall inspired ingredients. Use the most beautiful apples you can find and pair it with your favorite blue cheese.

Ingredients

  • ¼ cup apple juice, or apple cider
  • 1 teaspoon dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar, or lemon juice
  • ¼ cup olive oil
  • 1 apple, your favorite variety (i.e. fuji, gala, jonagold)
  • 1 teaspoon lemon juice, optional, to keep the apples from browning
  • 4 cups baby spinach
  • 1 fennel bulb, small, trimmed & thinly sliced
  • 4 ounces blue cheese, your favorite type
  • ½ cup pecan, or walnuts, toasted if desired

Serving Size: 2 People

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Preparation Instructions

Whisk together the juice, mustard, maple syrup, and vinegar. Slowly drizzle in the olive oil while whisking.

Cut the apples in half and remove the seeds and stems. Thinly slice the apples. If desired, toss the apples in the lemon juice with a splash of water to prevent them from browning.

Arrange the spinach on individual plates or in a large bowl. Toss on the fennel & apple slices. Crumble on the blue cheese & nuts. Lightly drizzle the dressing on top.