| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 10 | Servings | |||
INGREDIENTS
| 1/4 | c | Apple Cider Vinegar |
| 3 | T | Shallots, Minced |
| 2 | t | Dijon Mustard |
| 2 | t | Honey |
| 1/2 | c | Light Olive Oil |
| 12 | c | Mixed Greens, Torn Romaine |
| Lettuce Curly Endive | ||
| Spinach and Watercress | ||
| 1 | Delicious Apple, Peeled | |
| Cored and Quartered | ||
| Thinly | ||
| Sliced |
INSTRUCTIONS
In a small bowl, combine vinegar, shallots, mustard and honey. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper. Combine greens and apple in large bowl. Drizzle with vinaigrette; toss to coat. Hint: Apples brown quickly when cut. Either prepare your salad just before serving, or prepare the night before and finish with the apple slices just before serving. If you won't have the time, you can slice your apples and cover with 1-2 tsp. of lemon juice to keep the apples from browning. Happy Salad Making from The Cook & Kitchen Staff at http://www.recipe-a-day.com From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook <[email protected]> on Nov 17, 1997
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