Thanksgiving Tossed Salad Recipe


Nutrition

Cal/Serving: 756
Daily Value: 38%
Servings: 5

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat61g93%
Saturated11g57%
Trans0g0%
Carbs55g18%
Fiber5g20%
Sugars38g0%
Protein7g15%
Cholesterol14mg5%
Sodium78mg3%
Calcium68mg7%
Magnesium48mg12%
Potassium422mg12%
Iron2mg11%
Zinc1mg6%
Vitamin A425IU8%
Vitamin C11mg19%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg10%
Niacin (B3)1mg7%
Vitamin B60mg13%
Folic Acid (B9)33µg8%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E7mg36%
Vitamin K35µg44%
Fatty acids, total monounsaturated36g0%
Fatty acids, total polyunsaturated11g0%
Have a question about the nutrition data? Let us know.

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Tossed

The Fruit-Infused Thanksgiving Salad is a favorite among the chef’s at Tossed. This simple, yet flavorful salad adds a refreshingly healthy bite to any Thanksgiving celebration. Even better, Tossed customers can create this salad in the restaurants as well. 

INGREDIENTS

  • 1 cup arugula
  • 1 cup roasted corn
  • 1 cup golden raisins
  • 1 cup sliced apples
  • 1 cup dried cranberries
  • 1/2 cup walnuts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 cup goat cheese
  • 1 lemon
  • 1 cup olive oil

DIRECTIONS

Place the prewashed arugula and baby field greens in large serving bowl. Toss in the roasted corn, golden raisins, sliced apples, and dried cranberries and combine. Toss the walnuts on top of salad and sprinkle in the crumbled goat cheese.

Cut the lemon in 1/2 lengthwise and squeeze the juice into a small bowl. Slowly whisk in the olive oil. When you're ready to serve, toss the salad with the dressing. 

 

Recipe Details

Servings: 5

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