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Salads and Dressings: Apple Walnut Salad


2 medium, crisp apples, cut into thin wedges
4 C. red leaf lettuce
4 C. baby spinach
1 small red onion thinly sliced
2 T. fresh lime juice (or lemon)
2 T. rice vinegar
1 T. honey
1 T. olive oil
1 tsp. Dijon mustard
1/4 tsp. pepper (or to taste)
4 T. coarsely chopped walnuts
2 T. crumbled blue cheese


If desired, toast walnuts by placing on baking sheet in 350* oven for 7-10 minutes until fragrant and lightly toasted. Watch carefully because they burn easily. Combine the salad ingredients in a large bowl. Whisk together the dressing ingredients. Add the dressing to the salad and toss well. Transfer evenly to 4 salad plates, top with walnuts and blue cheese.

Serves: 4

Exchanges or food group servings: 1 FRUIT, 1 VEG, 2 FAT

Nutrients per serving: CALS 170; PROTEIN 3.4g; CARBS 21g; FIBER 3.9g; TOT FAT 9.6g; SAT FAT 1.7g; SODIUM 138mg

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