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Autumn Salad

Fruit and nuts make this salad a fun starter or side to most main-dish meals...and it can be served year round!

From National Heart, Lung, and Blood InstituteNo reviews yet· 0 comments10 minEasy0 made it
An illustration of the kind of dish. There is no photo of this recipe yet.

Ingredients

Makes
6
  • 1 Granny Smith apple, rinsed and sliced thinly (with skin)
  • 2 Tbsp lemon juice
  • 1 bag mixed lettuce greens (or your favorite lettuce) (about 5 C), rinsed
  • ½ C dried cranberries
  • ¼ C walnuts, chopped
  • ¼ C unsalted sunflower seeds
  • ⅓ C low-fat raspberry vinaigrette dressing

Ingredients for 6 servings (645 g) · the original recipe

Method

  1. 1

    Sprinkle lemon juice on the apple slices.

  2. 2

    Mix the lettuce, cranberries, apple, walnuts, and sunflower seeds in a bowl.

  3. 3

    Toss with raspberry vinaigrette dressing, to lightly cover the salad, and serve.

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.

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