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8 servings, about 1-1/2 cups each
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To minimize browning in cut-up apples, pears or bananas, toss the fruit with orange juice or juice from canned pineapple. Or, dip fruit into 1 quart of cold water mixed with 3 Tbsp. lemon juice; pat dry with paper towels.
Assemble salad as directed, except do not top with dressing or pretzels. Refrigerate up to 1 hour. Drizzle with dressing and top with pretzels just before serving.
Signature to the fall season, the crunchy apples and tart cranberries are perfect additions to this delicious salad. And as a bonus, the dark green lettuce is high in vitamin A and the shredded cheese provides calcium - both of which help to make this satisfying side a smart choice, too.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.