KALE AND APPLE SALAD RECIPE - FOOD NETWORK
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
Provided by Food Network Kitchen
Total Time 30 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Nutrition Facts : Calories 151 calorie, FatContent 8.5 grams, SaturatedFatContent 1.5 grams, CholesterolContent 4 milligrams, SodiumContent 161 milligrams, CarbohydrateContent 17 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 8 grams
APPLE CIDER SANGRIA RECIPE - HOW TO MAKE APPLE CIDER SANG…
Make the transition to fall a little easier with this apple-cider sangria recipe from Delish.com.
Provided by Natalie Migliarini
Categories nut-free vegan vegetarian autumn cocktail party beverages cocktail
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Fill large pitcher with sliced fruit, then add apple cider, ginger beer, and white wine. Stir mixture and pour into serving glasses.
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Total Time 6 hours
Category autumn, feed a crowd, winter, dinner, meat
Cuisine American
Calories 434 calories per serving
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Pour the stock into the slow cooker slowly and mix well with the beef. Mix in the onions, ale, bay leaf and thyme. Finally stir in the mushrooms and carrots and season. Cover with a lid and cook on high for 4hr.
Meanwhile, make dumplings. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a food processor until mixture resembles breadcrumbs. Add cheese and mix in to form larger flakes, then sprinkle over 1–2tbsp water to bring the dough together. Roll into 6 balls and dot around stew leaving a 2cm gap between them. Cover again with the lid and cook for a further 1hr.
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