Nutritional Info

Nutrition Facts

Serving Size 1 (2g)

Calories 13
Calories from Fat 12 (95%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3.8mg 1%
Sodium 10.2mg 0%
Potassium 0.4mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, use a variety of mushrooms such as shiitake, portobello, oyster, or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms will yield tasty results too.
Prep time
30 min
Cook time
16 min
Ready In
46 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  walnut halves
1 Tablespoon(T)  butter
1 Pound(lb)  assorted mushrooms, trimmed and coarsely chopped
4 Tablespoon(T)  honey balsamic vinaigrette, divided, to taste
12 Ounce(oz)  arugula, thoroughly washed
1   large cameo apple, thinly sliced
3 Ounce(oz)  goat cheese, crumbled


Place walnuts in a single layer on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes, or until toasted. Melt butter in a large skillet over medium high heat. Add mushrooms, and saute 6 minutes, or until tender. Stir in 2 tablespoons of vinaigrette. Remove from heat, and let cool 15 minutes. Toss together arugula, apple, mushrooms, and desired amount of vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

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