Featured Recipe of the Week: Crunchy Greens & Apple Salad
May 30, 2011 in 3 Points, Low Point Ideas, Recipes, Salads & Dressings
This week’s recipe is from TJ of TJ’s Test Kitchen. TJ was lucky enough to attend Fit Bloggin’ 2011 where they were served this fantastic Crunchy Greens and Apple Salad. She recreated it at home to share with you all. I can tell you first hand (because she shared with me) it’s amazingly delicious ~ crunchy, sweet, tangy, salty and filling. If you omit the bleu cheese (like me!), then, you save 1 points+ per serving making this a HUGE 1 1/2 cup salad for only 2 points+.
INGREDIENTS
- 1 lb Collard Greens or Kale, Shredded
- 2 cups cabbage, shredded (use red, green or napa)
- 1 cup shredded carrots
- 1/2 medium fuji apple, diced
- 1/2 medium granny smith apple, diced
- 1 Tbsp Pineapple Juice
- 1/2 cup red onion, diced
- 1/2 cup golden raisins
- 1/3 cup sliced almonds, toasted
- 1/4 cup olive oil
- 2 Tbsp apple cider vinegar
- 1/4 cup crumbled blue cheese, optional
INSTRUCTIONS
- Place cabbage and collards in a large bowl. In a small bowl, toss apples with pineapple juice to prevent browning. Add apples and onions to greens mixture.
- In a small bowl, add olive oil and vinegar, whisk together.
- Before serving, toss the collard mixture with raisins, almonds and dressing.
Make twelve, 1 1/2 cup servings, 3 points+ each
Think OUTSIDE the box when it comes to flavoring your veggies & salads. Spritz lemon juice over salad,s steamed, grilled or sautéed green vegetables of any kind: broccoli, snap peas, fresh spinach, asparagus, green beans, zucchini. For even brighter flavor, grate the rind of half a lemon using a microplane or zester, and add that to the dish. Season with garlic salt or sea salt and pepper, then, dig in!
Hi everyone, my name is Danica of Danica’s Daily and you all may be able to tell by my site that I am an avid believer in Weight Watchers. I can honestly say that I have been a lifetime member of Weight Watchers without ever reaching “Lifetime”.
Tina said on May 31, 2011
How much olive oil? i don’t see it listed in the main ingred…thanks for your help..receipe looks awesome..can’t wait to try
Danica said on May 31, 2011
Hi Tina,
I added in the olive oil to the ingredient list ~ it’s 1/4 cup.
Thanks for catching it – this recipe is awesome! I never knew I’d enjoy raw greens so much.
Danica
Colleen said on May 31, 2011
How much olive oil do you mix with the vinegar?
Thanks.
Danica said on May 31, 2011
Hi Colleen,
I added in the olive oil to the ingredient list ~ it’s 1/4 cup.
Thanks for catching it – this recipe is awesome! I never knew I’d enjoy raw greens so much.
Danica
Patty said on May 31, 2011
OMG! This is amazing! I can’t wait to make it! I loved this salad and I knew TJ could recreate it! Thank you!
Maria @ my waist loss journey said on May 31, 2011
this salad is amazing, they served it with our lunch at fitbloggin and I am definitely going to make this at home, it is the combination of the sweet and the crunch and the fresh veggies, delicious…
wendy said on June 12, 2011
What can I substitute for kale or collard green? Hard to find here.
Danica said on June 14, 2011
Hi Wendy,
Do you have access to any type of greens or swiss chard? I would imagine that would work well along with any forms of cabbage with napa and savoy being my first choice.
Danica
Robyn @ Blueberries and Oats said on June 18, 2011
Finally making this! One quick question, you say you leave the dressing, almonds and raisins off until you’re ready to eat a portion of it. How much dressing/almonds/raisins do you use per portion?
Danica said on June 18, 2011
Hi Robyn,
You could divide your toppings up into 12 servings. When I ate mine, I just did a rough sprinkle of about 1-2 Tbsp per serving of the dressing and the nut/fruit mix.
Danica