5 cups torn leaf lettuce
2 ½ cups spinach leaves
1 medium red apple, chopped
1 medium pear, chopped
4 teaspoons lemon juice
¼ cup dried cranberries
¼ cup feta cheese crumbles
½ cup chopped walnuts
2 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
1 ½ teaspoons Dijon mustard
2 teaspoons Kentucky honey
½ teaspoon salt

8, 1 cup servings


Combine leaf lettuce and spinach leaves in a large salad bowl. Mix apples and pears with lemon juice in a small bowl and add to lettuce mixture.

Prepare dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, honey and salt; pour over lettuce mixture and toss to coat.

Sprinkle salad with cranberries, feta cheese and walnuts. Serve immediately.

Nutritional Analysis: 
130 calories
9 g fat
1.5 g sat fat
240 mg sodium
12 g carbohydrates
3 g fiber
7 g sugar
3 g protein

Fall Harvest Salad - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

September, 2014

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.