Fall Salad With Sherry Vinaigrette Recipe

Recipe By Food & Wine

Learn how to make Fall Salad With Sherry Vinaigrette

4.9
10 Rating -
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Vegdiet
30minstotal
30m.total
Fall Salad With Sherry Vinaigrette
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ingredients serve

Ingredients for Fall Salad With Sherry Vinaigrette Recipe

  • 0.07 cup Pecans
  • 1/20 cup Sherry vinegar
  • 0.03 cup Dijon mustard
  • 1/5 tablespoon Honey
  • 1/10 teaspoon Thyme leaves
  • 0.15 cup Extra virgin olive oil
  • As required Sea salt
  • As required Black pepper
  • 1/10 Head of red leaf lettuce, leaves torn
  • 1/5 Heads of treviso or radicchio, cored and leaves torn
  • 1/10 Head of frisee, white and light green leaves only
  • 1/5 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
  • 1/10 Pink lady apple, cored and very thinly sliced on a mandoline
  • 1/10 Medium fennel bulb, cored and very thinly sliced on a mandoline
Nutrition
value
526
calories per serving
50 g Fat5 g Protein19 g Carbs11 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    5g
  • Carbs
    19g
  • Fiber
    11g

MacroNutrients

  • Carbs
    19g
  • Protein
    5g
  • Fiber
    11g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    336mg
  • Iron
    7mg
  • Vitamin A
    102mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    112mg
  • Manganese
    2mg
  • Phosphorus
    172mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Food & Wine