We love the light dressing over crunchy apples, walnuts and lettuce sprinkled with blue cheese.—Maureen Reubelt, Gales Ferry, Connecticut
- 3 cups torn Bibb lettuce
- 1/2 cup chopped apple
- 1 tablespoon chopped green onion
- 1 to 2 tablespoons chopped walnuts
- 1 to 2 tablespoons crumbled blue cheese
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 3/4 teaspoon sugar
- Salt and pepper to taste
- In a large bowl, combine the lettuce, apple, onion, walnuts and blue cheese. In a large bowl, whisk the oil, mustard, sugar, salt and pepper. Pour over salad and toss to coat. Yield: 4 servings.
Originally published as Apple-Nut Tossed Salad in Taste of Home August/September 1998, p9
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