Fall Harvest Salad with Apple Vinaigrette

From reviewer: I made this vinaigrette last weekend for a church event I catered. I used a bagged (or boxed, in this case) spring salad mix and topped with dried cranberries and shaved extra sharp white cheddar (a MUST)- but no apple. Toasted walnuts would probably be great on it. Be sure to toss with the dressing last minute since it tends to get very wilted.I got rave reviews from this recipe and everyone wanted to know what was in the dressing. Also, I don't know what your family's tastes are, but some may find apples on a green salad a little too different. I did tweak the dressing a little by adding a little brown sugar to take away some of the mustardy taste

Updated at: Wed, 16 Aug 2023 23:50:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories258.1 kcal (13%)

Total Fat12.4 g (18%)

Carbs33 g (13%)

Sugars14.1 g (16%)

Protein1.2 g (2%)

Sodium2063.2 mg (103%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¼ cupextra virgin olive oil

¼ cupapple juice

3 TbspWhole Grain Mustard

2 Tbspbalsamic vinegar

1 Tbsphoney

2 x 4 ozherb salad blend

Salad, bags, organic, fresh

1Fuji apple

large, cored and cut into bite-size slices

½ cupdried cranberries

½ cupwalnuts

toasted

Instructions

Step 1

Whisk together all vinaigrette ingredients in a small bowl; chill until ready to serve. Combine all salad ingredients in a large bowl. Drizzle with vinaigrette and toss well to coat. Makes 8 servings.