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Autumn Salad Recipe

This recipe is a perfect accompaniment to Thanksgiving or Christmas dinner. The vinaigrette adds a wonderfully fresh flavor. --Patricia Schmeling

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Autumn Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dill weed
1/2 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1/2 cup olive oil
3 large unpeeled Red Delicious apples, thinly sliced
1/3 cup crumbled blue cheese
1/4 cup walnut halves, toasted
1 bunch romaine, torn
1 bunch watercress, trimmed

Directions

In a small bowl, whisk the vinegar, mustard, dill, nutmeg, salt and pepper. Slowly add oil while whisking. In a large bowl, combine the apples, cheese, walnuts and 3 tablespoons dressing; toss to coat. Cover and refrigerate for up to 4 hours. Cover and refrigerate remaining dressing.
Place romaine and watercress in a large salad bowl; drizzle with remaining dressing; toss to coat. Arrange romaine mixture and apple mixture on serving plates. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 219 calories, 18 g fat (3 g saturated fat), 4 mg cholesterol, 147 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Autumn Salad in Test Kitchen Favorites 2004 , p52