Holiday Salad Recipe
Holiday Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With its pretty presentation and tangy taste, it's easy to see why this delightful salad is always a hit. At holidays, I ask each of my family members for their favorite food, and this salad is always requested by my daughter. —Pat Schmeling, Germantown, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1/3 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon dill weed
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup olive oil
  • 4 large Red Delicious apples, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/3 cup walnut halves
  • 9 cups torn romaine
  • 3 cups chopped watercress (about 1-1/2 bunches)

Directions

In a small bowl, whisk the first six ingredients; gradually whisk in oil until blended. 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.
Just before serving, combine romaine and watercress in a large bowl; drizzle with reserved dressing and toss to coat. Divide among 12 salad plates; top with apple mixture. Yield: 12 servings.
Originally published as Holiday Salad in Light & Tasty

Nutritional Facts

1 serving: 211 calories, 17g fat (3g saturated fat), 4mg cholesterol, 156mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 3g protein.

  • 1/3 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon dill weed
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup olive oil
  • 4 large Red Delicious apples, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/3 cup walnut halves
  • 9 cups torn romaine
  • 3 cups chopped watercress (about 1-1/2 bunches)
  1. In a small bowl, whisk the first six ingredients; gradually whisk in oil until blended. 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. Just before serving, combine romaine and watercress in a large bowl; drizzle with reserved dressing and toss to coat. Divide among 12 salad plates; top with apple mixture. Yield: 12 servings.
Originally published as Holiday Salad in Light & Tasty

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