Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing

From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.

• Ready In: 15 mins
• Serves: 4-5

Ingredients

• 6  cups  mixed greens, rinsed
• 1  cup braeburn apple, julienned, cut 2-inches long (can substitute similar apple such as Honey Crisp, etc.)

• Dressing

• 2  tablespoons apple cider vinegar
• 2  tablespoons maple syrup (NOT imitation)
• 2  teaspoons brown mustard (or Dijon)
• 2 1⁄2 teaspoons walnut oil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cayenne

• Garnish

• 1⁄2 cup walnuts, toasted and chopped

Directions

1. In small glass bowl, prepare salad dressing first and set aside.
2. Use salad spinner to remove excess moisture from the greens.
3. *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
4. Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
5. Serve remaining salad dressing on side along with the toasted walnuts if using.
6. *For best results, cut up apples and toss with the vinegar right before serving.