Harvest Salad with Raspberry Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a tangy salad that all the blue cheese lovers will like. Ingredients:
1 cup walnuts |
4 ounces blue cheese |
2 granny smith apples, thinly sliced |
salt |
assorted baby greens |
1/4 cup melted butter |
1/4 cup olive oil |
1/3 cup honey |
1/2 cup raspberry vinegar |
1/2 teaspoon dry mustard |
1/2 teaspoon celery seed |
1 teaspoon fresh ground pepper |
Directions:
1. Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
2. Arrange greens on individual plates.
3. Top with some of each; apple, walnuts and cheese.
4. Drizzle lightly with dressing.
5. For the dressing, combine all the ingredients in a jar and shake until well blended.
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