Mixed Garden Greens with Apples and Cider Vinaigrette

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My husband and I were married in 1995.  This salad was one of the first salad's we ever served for Thanksgiving.  Back then I subscribed to all the top of the line cooking magazines for inspiration.  This recipe was posted in Bon Appetite in the 1996 Thanksgiving Edition.  I would buy every one available and come up with my own crazy Thanksgiving concoction.

This recipe really truly is the perfect light starter for a wonderful dinner. I think leftovers of this salad could be served on bread the next day along with leftover turkey to make one awesome sandwich!

1/4 cup apple cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup light olive oil

12 cups mixed torn greens (such as romaine lettuce, curly endive and watercress)
1 crisp red-skinned apple, quartered, cored, very thinly sliced

Combine vinegar, shallots, mustard and honey in small bowl. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.
Combine greens and apple in large bowl. Drizzle with vinaigrette; toss to coat.





Bon Appétit published recipe Circa 1996