Manchego, Apple And Almond Salad With Honey-Lemon Vinaigrette – a delicious recipe with honey, lemon, salt, water, olive oil, endive. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
2
In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.
506
kcal
Calories
37
g
Fat
31
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tablespoons honey, 1 lemon, juice of, salt and pepper, to taste, 1 tablespoon water, and more.
Yes, Manchego, Apple And Almond Salad With Honey-Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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