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Apple, Pecan and Gorgonzola Side Salad – Sabroso Saturday

Here we are, the end of June. Children are now home all day long, they have friends dropping by at any time of day or night – hey, school’s out for summer! Or maybe your kids are going to day camp, and need to take snacks or lunches. Whatever your situation, there’s probably travel involved.

Some moms are like Alice from the Brady Bunch, with a magical never-ending supply of snacks. Others may be more like me. I go to the kitchen, open the cabinet or refrigerator, and ask myself “what can I put with what?”

This recipe comes from www.kraftrecipes.com, where my search for “fruit salad” and “under 10 minutes” kept me busy for a while. Finally it came down to this one, with simple ingredients and an elegant, fancy presentation. This salad can be served as in the photo for a dinner with your sweetheart, prepare it in a container for a picnic – or to keep in your cooler for a family outing to the amusement park. (We all know the feeling of “HOW MUCH FOR A HOT DOG?“)

I think the most difficult part of this recipe is slicing the apples. Please be careful when working with knives! (Nutritional information is at the bottom)

Apple Pecan and Gorgonzola Side Salad from KraftRecipes
Apple Pecan and Gorgonzola Side Salad from KraftRecipes

Apple, Pecan and Gorgonzola Side Salad

total time 5 min
prep 5 min
servings 4 servings

what you need

2 Granny Smith apples, sliced
2 Tbsp.  toasted PLANTERS Chopped Pecans
2 Tbsp. ATHENOS Crumbled Gorgonzola Cheese
1/2 cup  GOOD SEASONS Italian Dressing Mix, prepared with balsalmic vinegar

Make It

ARRANGE apples on four salad plates.
SPRINKLE with pecans and cheese.
TOP with dressing.

Kraft Kitchens Tips

Serving Suggestion

A serving of this salad makes a great accompaniment to 3 oz. of cooked turkey, chicken or pork and your favorite steamed vegetable.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

nutritional information per serving

Calories 210            Total fat 18 g      Saturated fat 3 g       Cholesterol 5 mg            Sodium 400 mg         Carbohydrate 12 g
Dietary fiber 2 g    Sugars 10 g          Protein 2 g         Vitamin A 0%DV       Vitamin C 6%DV     Calcium 4%DV     Iron 0%DV

This post is part of MsLatina’s Sabroso Saturday blog hop. Check in at her site for recipes from bloggers across the country, and from all corners of the internet. Sometimes they involve slow cookers for “set it and forget it”, sometimes the recipes are simple enough for kids, sometimes there are videos. Every week the recipes make me drool!

DISCLOSURE: The link “Alice from the Brady Bunch” goes to Amazon, where you can buy a book of recipes by Ann B. Davis, the actress who played Alice. If you buy the book through that link, I get a percentage of the sale.

6 thoughts on “Apple, Pecan and Gorgonzola Side Salad – Sabroso Saturday

  1. that looks delish! great and simple idea. i love to toast nuts for salads, almost always do in fact, but i love leaving out wilty lettuce and keeping it crunchy!

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