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Autumn Salad

Autumn Salad
This recipe is a perfect accompaniment to Thanksgiving or Christmas dinner. The vinaigrette adds a wonderfully fresh flavor. --Patricia Schmeling
8 ServingsPrep: 20 min. + chilling

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.
Nutrition Facts: 1 serving (3/4 cup) equals 219 calories,
© Taste of Home 2013

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Autumn Salad (continued)

Nutrition Facts: 18 g fat (3 g saturated fat), 4 mg cholesterol, 147 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.
© Taste of Home 2013