|
| 1/3 | cup vegetable oil |
| 1/4 | cup sugar |
| 3 | tablespoons white wine vinegar |
| 1 | tablespoon finely chopped red onion |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground mustard |
| 1/4 | to 1/2 teaspoon celery seed |
|
| 1 | medium head romaine lettuce, torn into bite-size pieces (about 10 cups) |
| 4 | cups mixed salad greens (from 10-oz bag) |
| 1 | container (4 oz) blue or Gorgonzola cheese crumbles |
| 1 | cup walnut halves, toasted |
| 2 | red apples, cut into bite-size pieces |
| 1. | In medium bowl, mix dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick); set aside. |
| 2. | In very large bowl (at least 4 quart), gently mix salad ingredients. Just before serving, pour dressing over salad; toss to coat. Serve immediately. |
|
| To toast walnut halves, spread on cookie sheet; bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. |
|
| Skim prep time and use a bottled salad dressing. |
Nutrition Information:
240 ( 160); 17g ( 4g, 0g); 10mg; 290mg; 17g ( 3g, 13g); 5g 80%; 30%; 10%; 6% 1 ; 0 ; 1/2 ; 3 1