While I don't know the exact calorie content of this, I know it's not too high. This is an easy and delicious salad. Try it with Balsalmic Vinegrette instead of making the dressing (I did, and the balsalmic was yummy!), and if you can't find white cheddar use the blended cheddar instead. You could also use feta cheese for a more intense flavor.
This could be a nice dinner salad, in which case this would serve 4.
Makes 8 servings
1 cup pecan halves
Vegetable cooking spray
4 Gala apples (about 1 1/2 lb.)
1 (6-oz.) package baby spinach, thoroughly washed
1 (5-oz.) package spring greens mix, thoroughly washed
3 ounces extra-sharp white Cheddar cheese, shaved
Salt and pepper to taste
Brown Sugar-Cider Vinaigrette
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other.
3. Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toasted pecans. Season with salt and pepper to taste. Serve with Brown Sugar-Cider Vinaigrette.
This recipe is from the September issue of Southern Living. You can go here to see it online.