Holiday Salad

With a number of diabetics in my husband's family I started serving a green salad at holiday meals to feed the low-carbers. It turned out that everyone enjoys this combination of harvest flavors as a complement to the heavy, starchy traditional Thanksgiving and Christmas sides. It serves a crowd but the quantities are easily adjusted.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1⁄2 head curly endive lettuce, chopped
• 1⁄2 head escarole, chopped
• 1⁄2 head romaine lettuce, chopped
• 4  cups apples, coarsely chopped and sprinkled with lemon juice
• 1  cup celery heart, thinly sliced
• 1  cup walnuts (optional) or 1  cup pecans, coarsely broken (optional)
• 1  cup dried sweetened cranberries (optional)

Directions

1. Toss together all ingredients.
2. Serve with a dressing that suits your family's tastes. I like a balsamic vinaigrette or a vinaigrette made with cider vinegar, crumbled bacon, and finely minced sweet onion. But when serving a crowd best offer an assortment.