Apple Maple Pecan Salad
Total TimePrep: 15 min. + standing
- 1/4 cup lemon juice
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1-1/2 teaspoons Dijon mustard
- 1/2 teaspoon coarsely ground pepper
- 4 cups shredded cabbage
- 3 large Granny Smith apples, julienned
- 1/2 cup crumbled Gorgonzola cheese
- 1 cup chopped pecans, toasted
- Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts3/4 cup: 169 calories, 13g fat (2g saturated fat), 4mg cholesterol, 84mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.
Jan 24, 2017
We really enjoyed this salad! Easy fresh and delicious. We will be making this time and time again!
Nov 10, 2016
This is a tasty combination! My family loved it.
Nov 7, 2016
I halved this recipe and used 1 large apple. It is a very tasty and pleasingly crunchy salad. Will be making this again!
Sep 6, 2016
What a fun and tasty salad! Dinner guests loved it and wanted the recipe! It's a keeper!
Sep 1, 2016
I used one bag of coleslaw mix. I did omit the pecans and substituted a freshly cooked crown of broccoli, broken into florets. I'd finely cut the cooked florets. This salad was delicious and very easy to prepare!delowenstein
Aug 31, 2016
FABULOUS and so easy (I used a bag of finely shredded cabbage). This instantly became a favorite at our house! Can't wait to share it with dinner guests.
Aug 8, 2016
Very delicious- I am not a fan of Granny Smith green apples so I substituted Gala and my family took second and third servings.