Publisher Photo
Publisher Photo
This recipe is a perfect accompaniment to Thanksgiving or Christmas dinner. The vinaigrette adds a wonderfully fresh flavor. --Patricia Schmeling
Recommended: 30 Fall Harvest Salads
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Autumn Salad in Test Kitchen Favorites 2004 2005, p52

Nutritional Facts

3/4 cup: 219 calories, 18g fat (3g saturated fat), 4mg cholesterol, 147mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Autumn Salad in Test Kitchen Favorites 2004 2005, p52

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