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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over medium-high heat, heat a nonstick skillet. Add the shredded Swiss in small, 1 1/2 inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 minutes, and can be moved with a thin spatula, flip the cheese rounds and cook another 15 to 30 seconds, then remove from skillet and transfer to plate or rack to cool. Repeat to form 12 to 16 crisps, 3 or 4 per salad. | 2. Put the spinach in a bowl. Core and thinly slice the apples then squeeze a wedge of lemon over them to keep them from browning. Toss the apples with the spinach. | 3. For the dressing, combine the thyme, Dijon and vinegar with a whisk. Stream in the olive oil while continuing to whisk. Pour over the salad and toss to coat greens and apple evenly. (You may not need to add all of the dressing. Add enough to lightly coat your salad.). | 4. Transfer the salads to plates and top with the Swiss crisps. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss cheese	1 1/2	cups	shredded	778.14	2.8512	53.3808	61.3602
baby spinach	12	ounces	washed	302.6	0.0	67.32	1.7
red apple	1 -2			0.0	0.0	0.0	0.0
lemon wedge	1			302.6	0.0	67.32	1.7
thyme	3 -4		stripped chopped	0.0	0.0	0.0	0.0
dijon mustard	1	teaspoon		302.6	0.0	67.32	1.7
red wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
olive oil	1/4 - 1/3	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.