Woodloch Salad

READY IN: 15mins
Recipe by SharleneW

A wonderful summer or fall salad made with greens, apples and blue cheese.

Top Review by Barb G.

What a delicious salad, We really enjoyed it. I used an asian pear instead of the apple also added the craisins then made as stated. Love the toasted walnuts and bluecheese with the Raspberry dressing. We love salads, I made some kind of salad every evening to go with our dinner, This has been added to my cookbook. Thank you Sharlene.

Ingredients Nutrition


  1. Combine greens, fruits and nuts in large salad bowl.
  2. Toss with just enough dressing to coat.
  3. Sprinkle with nuts and cheese.
  4. Serve, passing additional dressing for those who want more.
  5. For Raspberry Vinagrette: Combine vinegar, onion, sugar and mustard in food processor or blender; process until well blended.
  6. With motor running, slowly add oil.
  7. Season with salt and freshly ground black pepper to taste.
  8. (Can be made 1 day ahead. Bring to room temperature and whisk before using.) Variation: Cranberry Vinaigrette; Substitute balsamic vinegar for raspberry in above recipe, add 1/4 cup fresh or frozen cranberries, thawed. Follow directions for Raspberry Vinaigrette.

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