This seasonal salad will be a hit at any gathering. It’s also easy for weeknights; just halve the recipe.
—BETH DAUENHAUER PUEBLO, CO
START TO FINISH: 15 MIN. • MAKES: 12 SERVINGS (1 CUP EACH)
1/4 cup thawed frozen apple juice concentrate
2 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons spicy brown mustard
2 tablespoons maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD
9 cups torn mixed salad greens
2 large tart apples, chopped
1 small red onion, thinly sliced
1/3 cup chopped walnuts, toasted
1. In a small bowl, whisk the first seven ingredients.
2. In a large bowl, combine salad greens, apples, onion and walnuts. Drizzle with the vinaigrette; toss to coat.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.