This light and refreshing salad has the word classic in its title for a reason. This recipe is sure to stick around. "I first tasted this salad at a luncheon given by a friend of mine. I love the flavor combination of tart-sweet apples, crunchy walnuts, and pungent blue cheese." --CL Reader
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 1/2 teaspoons extravirgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups torn Bibb lettuce leaves (about 2 heads)
1 cup chopped Granny Smith apple
2 tablespoons crumbled blue cheese
2 tablespoons chopped green onions
1 tablespoon chopped toasted walnuts
How to Make It
Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce and remaining ingredients, tossing gently to coat.
Really nice salad. Sometimes I've changed up the cheese or the nuts. If you use a Mexican crumbling cheese instead of blue, this makes a great side with Mexican dishes such as posole or enchilladas since it's so light and fresh. Salad is also great with toasted pecans or hazelnuts.
December 21, 2010
Amazing, one of the best salads I've ever had! I don't add any salt and it's fine. Spinach is also good in place of the lettuce mix.
March 25, 2009
Very nice dressing, light and fresh. Served as 1st course to CL's New England fish chowder.
January 03, 2009
This is so good! It is very easy to make and it comes out fabulously. I have left offthe walnuts when I didn't have them and I have substituted gorgonzola and feta at times. All are delicious! It is really the dressing that makes this salad spectacular, so try different cheeses and different types of apples. YUM! You can serve this and be proud or whip it up on a weeknight.