Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
346
Calories
10g
Protein
23g
Fat
29g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Arugula | 1 cup (20g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup walnut halves
- 1 tbsp butter
- 1 lb assorted mushrooms, trimmed and coarsely chopped
- Honey-Balsamic Vinaigrette, divided (recipe follows)
- 1 (4-oz) package arugula, thoroughly washed
- 1 large Cameo apple, thinly sliced
- 3 oz goat cheese, crumbled
- =
Directions
1
Place walnuts in a single layer on a baking sheet.
2
Bake at 350°F for 8 – 10 minutes or until toasted.
3
Melt butter in a large skillet over medium-high heat, add mushrooms, and saute 6 minutes until tender.
4
Stir in 2 tbsp Honey-Balsamic Vinaigrette.
5
Remove from heat, and let cool 15 minutes.
6
Toss together arugula, apple, mushrooms and desired amount of honey-balsamic vinaigrette.
7
Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.
Recipe sourced from
fandom