See Also: Salads
Autumn Salad
Thanks, JoLynn
3 cups butter lettuce
2 cups spinach
2 cups romaine
1 cup water cress
1 cup crumbled Maytag Blue cheese
1/2 red onion, thinly sliced
1 cup candied pecans
2 apples, cubed
1/3 cup hazelnut oil
2 tablespoons raspberry vinegar
1 tablespoon apple juice
1 tablespoon sweet hot mustard
fine sea salt
freshly ground peppercorns
Using a salad spinner, wash and spin dry the greens and place in a large salad bowl, tearing leaves as needed. Chill. When ready to serve, add cheese, onion, pecans, and apple. In small measuring cup, whisk together the oil, vinegar, apple juice, mustard, salt and pepper. Pour over salad and toss.
Recipe created 2002-11-02.
