Winter Salad

Source: Sharon Hammond (1999)
Prep time: 30 minutes


3⁄4 c
olive oil
3 T
lemon juice
3 T
sherry wine vinegar
1 T
Dijon-style mustard
1⁄8 t
1⁄8 t
8 c
mixed greens (such as spinach leaves, red leaf lettuce, Boston or Bibb lettuce, torn radicchio, Belgian endive and watercress)
red apple (medium, sliced)
crisp apples (such as Fuji, Braeburn or York, thinly sliced)
toasted pecan halves
Crumbled blue cheese
dried cranberries or pomegranate seed


In a screw-top jar, combine oil, lemon juice, vinegar, mustard, salt and pepper. Cover and shake well. Chill until serving time. Arrange desired greens on 8 salad plates. Top with onions, apples, pecan halves, cheese and dried cranberries or pomegranate seed. Pass dressing.