This wow-worthy stacked salad from our latest issue takes only 20 minutes to make! And besides delivering the perfect tangy-sweet and creamy-crunchy balance, it provides a nourishing mix of essential nutrients, antioxidants and healthy fats.
1/2 cup low-fat raspberry vinaigrette
1 large orange, zested and juiced
2 Granny Smith apples, cored
2 Fuji apples, cored
1/4 cup herb chèvre or low-fat spreadable herb cheese, like Alouette
6 cups baby spinach leaves
2 Tbs. toasted chopped walnuts
3 Tbs. pomegranate seeds
2 Tbs. chopped chives
In bowl, combine raspberry vinaigrette, 2 Tbs. orange juice and 2 tsp. orange zest. Season with salt and pepper; set aside.
Slice each apple horizontally into 1/4"-thick rounds. Create 4 stacks, alternately layering apple rounds and spreading each layer with cheese.
Place spinach on serving platter. Top with apple stacks. Sprinkle with walnuts, pomegranate seeds and chives. Drizzle salad with vinaigrette mixture just before serving.
Active time: 20 min.
Total time: 20 min.
Per serving: Cal. 203 Pro. 3g Carb. 37g Fiber 7g Sug. 25g Chol. 5mg Sod. 225mg Total fat: 6g Sat. 1g Trans. 0g
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