Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I first tasted this salad at a luncheon given by a friend of mine. I love the flavor combination of tart-sweet apples, crunchy walnuts, and pungent blue cheese." - Joy Beck, Cincinnati, Ohio
Ingredients[]
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 2 teaspoon Dijon mustard
- 1 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups torn Bibb lettuce leaves (about 2 heads)
- 1 cup chopped Granny Smith apple
- 2 tablespoons crumbled blue cheese
- 2 tablespoon chopped green onions
- 1 tablespoon chopped toasted walnuts
Directions[]
- Combine first 6 ingredients in a large bowl, stirring with a whisk.
- Add lettuce and remaining ingredients, tossing gently to coat.
Yield: 6 servings (serving size: about 3/4 cup)