ROMAINE SALAD WITH APPLES AND WALNUTS Recipe adapted from netnutritionist.com, Gay Riley's Web site.
St. Paul Pioneer Press Makes 1 main-course serving or 2 to 4 side dish servings. Salad: 4 cups romaine lettuce, torn into bite-size pieces 6 cherry or yellow grape tomatoes (sliced in half) 4 toasted walnut halves 1 tablespoon golden seedless raisins 1/4 red onion, sliced thinly 2 tablespoons goat or sheep feta cheese, crumbled 1/4 avocado (cut in small cubes) 1/2 small, tart apple (Granny Smiths work great), sliced thinly or cubed Dressing: 1/2 teaspoon honey 1 teaspoon balsamic vinegar 1 teaspoon orange juice, freshly squeezed 1 teaspoon extra-virgin olive oil Place salad ingredients into bowl. Toss. Mix dressing ingredients and pour over salad. Serve immediately _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
