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I probably shouldn’t admit this, being a nutritionist, but I’m not drawn to apples − until they’re in a
salad, then I love them! I think those guys at the Waldorf Hotel had the right idea when they designed the
first apple salad. An excellent source of calcium.
Serves 4
| 1 cup |
sour cream |
250 mL |
| ¼ cup |
liquid honey |
50 mL |
| 2 tsp |
lemon juice |
10 mL |
| 4 cups |
diced, cored red apples (about 4 medium) |
1 L |
| 1 ¼ cups |
diced havarti cheese |
300 mL |
| 1 cup |
sliced celery (about 4 medium ribs) |
250 mL |
| ½ cup |
crushed walnuts |
125 mL |
| |
leaf lettuce |
|
1. In a small bowl, combine sour cream, honey and lemon juice. Chill dressing at least 1 hour to blend
flavours.
2. Just before serving, combine apples, havarti cheese, celery and walnuts in a large bowl.
3. Pour in dressing and toss lightly to combine. Spoon into a lettuce-lined bowl and serve.
TIP: For a truly Canadian experience, use maple syrup in place of the honey.
| PER SERVING |
| Calories |
506 |
| Protein (g) |
13.6 |
| Carbohydrates (g) |
44.8 |
| Fat (g) |
33.9 |
| Sat |
15.3 |
| Mono |
8.4 |
| Poly |
8.4 |
| TOP 10 |
| Calcium (mg) |
358 |
| Potassium (mg) |
422 |
| Vitamin D (µg) |
- |
| Magnesium (mg) |
41 |
| Vitamin A (RE) |
245 |
| B12 (µg) |
0.17 |
| Zinc (mg) |
0.9 |
| Thiamin (mg) |
0.13 |
| Riboflavin (mg) |
0.29 |
| Niacin (NE) |
2.06 |
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