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Autumn Salad

This recipe is a perfect accompaniment to Thanksgiving or Christmas dinner. The vinaigrette adds a wonderfully fresh flavor. --Patricia Schmeling
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.

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