Salad - apple
Preparation time:
Recipe highlights Serves: 4
- Store covered in fridge (under 5°C)
- Dairy free
- Egg free
- Low salt
- Vegetarian
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Ingredients
- 4 apples, chopped
juice of 1 lemon
2 stalks celery, sliced
8 leaves lettuce, washed and torn into pieces
1/2 cup pecan nuts, chopped
low fat salad dressing, to taste
Cooking method
-
1. Wash, core and chop apples. Drizzle with lemon juice to prevent browning.
2. Place in a bowl and mix with celery, lettuce and pecan nuts.
3. Toss with low fat salad dressing such as Vinaigrette dressing.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 263.00g | 100.00g |
| Energy (kJ) | 965.62kJ | 367.16kJ |
| Protein (g) | 2.41g | 0.92g |
| Total fat (g) | 11.58g | 4.40g |
| - Saturated fat (g) | 0.71g | 0.27g |
| - Polyunsaturated fat (g) | 3.91g | 1.49g |
| - Monounsaturated fat (g) | 6.16g | 2.34g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 26.76g | 10.17g |
| CarbohydrateSE (g) | 26.56g | 10.10g |
| - Sugars (g) | 25.40g | 9.66g |
| Water (g) | 213.04g | 81.00g |
| Dietary fibre (g) | 5.57g | 2.12g |
| Thiamin (mg) | 0.12mg | 0.05mg |
| Riboflavin (mg) | 0.06mg | 0.02mg |
| Niacin (mg) | 0.55mg | 0.21mg |
| Niacin equivalents (mg) | 0.82mg | 0.31mg |
| Vitamin C (mg) | 14.47mg | 5.50mg |
| Total folate (ug) | 14.92ug | 5.67ug |
| Total vitamin A equivalents (ug) | 7.15ug | 2.72ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 36.17ug | 13.75ug |
| Sodium (mg) | 21.35mg | 8.12mg |
| Potassium (mg) | 357.36mg | 135.88mg |
| Magnesium (mg) | 24.66mg | 9.37mg |
| Calcium (mg) | 28.62mg | 10.88mg |
| Phosphorus (mg) | 70.33mg | 26.74mg |
| Iron (mg) | 0.70mg | 0.27mg |
| Zinc (mg) | 0.91mg | 0.34mg |
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This recipe was orginally published as:
Apple salad
Recipe publication date on: 08/21/2001
Last reviewed on: 13/03/2012
