This salad is so good and so easy to put together. I love to make this when I am short on time. Add some grilled chicken and serve with homemade rolls and honey butter for a full dinner. 
Hope you enjoy and Happy cooking,
Vonnie
INGREDIENTS:
Vinaigrette
1/3 cup olive or vegetable oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Salad
1 bag (10 oz) mixed baby greens or Italian-blend salad greens
1 medium red or green apple, chopped (1 cup)
1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
1/3 cup chopped walnuts, toasted
DIRECTIONS:
In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
In large bowl, toss salad ingredients with vinaigrette just before serving.
To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
The vinaigrette can be made up to 2 days ahead of time. Cover tightly and refrigerate until serving time. This salad is so good. Add some grilled chicken if desired.
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