| 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
<thecook@recipe-a-day.com> on Nov 17, 1997
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”