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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This lightened-up salad is sure to add a festive, guilt-free touch to your holiday table. The recipe comes from Pat Schmeling of Germantown, Wisconsin. Ingredients:
1/4 cup white wine vinegar |
3 tablespoons water |
1 tablespoon dijon mustard |
3/4 teaspoon dill weed |
3/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup olive oil |
4 large red delicious apples, thinly sliced |
1/3 cup crumbled blue cheese |
3 tablespoons coarsely chopped walnuts, toasted |
9 cups torn romaine |
3 cups chopped watercress (about 1-1/2 bunches) |
Directions:
1. In a small bowl, whisk the vinegar, water, mustard, dill, nutmeg, salt and pepper. Slowly add oil while whisking. In a large bowl, combine the apples, blue 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 salad bowl; drizzle with remaining dressing and toss to coat. Divide among 12 salad plates; top with apple mixture. Yield: 12 servings.
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