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Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing

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“From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.”
READY IN:
15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In small glass bowl, prepare salad dressing first and set aside.
  2. Use salad spinner to remove excess moisture from the greens.
  3. *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
  4. Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
  5. Serve remaining salad dressing on side along with the toasted walnuts if using.
  6. *For best results, cut up apples and toss with the vinegar right before serving.

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