Mixed Green salad with Gravenstein Apple and Lemon Vinaigrette
Yield: About ¼ cup dressing, enough for 2-3 salads
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp poppy seeds, if desired
½ tsp honey or to taste
Mixed Greens of choice, enough for 2-3 salads
1 apple, cored and chopped into bite-sized pieces, divided among the salads
About 5 red grapes for each serving, sliced in half
1 Tbsp. of dried cranberries per salad
Nuts, seeds of choice, about 1 Tbsp. per salad
Mix the ingredients for the vinaigrette together in a small glass jar or bow. Shake or whisk the ingredients together. Refrigerate until ready to use.
Place greens in a large bowl or make individual salads. Add the apple and grape pieces, the cranberries, and any seeds or nuts of choice.
Toss the vinaigrette with the salad or pass to each person.
Experiment with adding cooked chicken, other fruit, seeds, or nuts of choice