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20 minutes
4 servings
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dairy-free
(?)
Has dairy from:
blue cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
blue cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
blue cheese maple syrup
This recipe has no customizations.
Nutrition to Note
This recipe has Fat (total lipid) as 68.0% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 24.0% of RDA
• Carbs: 7.8% of RDA
• Fat (total lipid): 68.0% of RDA
• Fiber: 18.5% of RDA
• Fructose: 16.9% of RDA
• Protein: 8.1% of RDA
• Sodium: 27.2% of RDA
• Sugar: 44.5% of RDA
• Vitamin A (IU): 11.0% of RDA
• Vitamin B6: 7.0% of RDA
• Vitamin C: 0.4% of RDA
• Iron: 4.6% of RDA
• Magnesium: 13.2% of RDA
• Manganese: 28.8% of RDA
• Niacin: 4.1% of RDA
• Potassium: 8.9% of RDA
• Zinc: 14.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE DRESSING
1.
In a small jar, mix dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
PREPARING THE SALAD
2.
Evenly divide the red and green apple slices among 4 bowls.
3.
Sprinkle blue cheese crumbles and pecans among the bowls.
4.
Drizzle with a small amount of the dressing and top with fresh mint.
NUTRITION
This recipe has the following nutrient totals:
Calories 479
Protein 9.07 g
Carbohydrates 21.3 g
Iron 0.87 mg
Fiber 5.19 g
Calcium 26.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
