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Crunchy Salad with Apples and Grapes


Soups and Salads


Recipe from Susan Nye's Around the Table



Number of Servings

Serves 4


1 romaine heart, chopped
1 Cortland or Gala apple, julienned
8 or so red seedless grapes, cut in half
About 1/4 c. crumbled gorgonzola (about 1 oz.)
About 1/4 c. walnuts, toasted

Preparation - Directions

Put romaine, apple and grapes in large bowl; drizzle with enough vinaigrette to lightly coat and toss to combine. Sprinkle with crumbled gorgonzola and toasted walnuts, toss again and serve.

Apple Cider Vinaigrette
Makes about 1 cup

1/4 c. apple cider
2 T. apple cider vinegar
1 T. Dijon mustard
1 T. maple syrup or brown sugar (optional)
1-2 T. chopped red onion
Sea salt and freshly ground black pepper to taste
About 3/4 c. or to taste extra virgin olive oil

Put cider, vinegar, mustard, maple syrup and onion in a blender, season with salt and pepper and process to combine.

With motor running, slowly add the olive oil and process until smooth.

Cover and store extra vinaigrette in the refrigerator.
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