I hope you're enjoying these fair weathered days of fall! Here's how I made this Autumn Apple Salad with Spicy Mustard Vinaigrette:
3 cups Romaine lettuce; 1/4 cup shredded carrots; 1/4 cup chopped red cabbage; 1/4 cup walnuts; 1 large honey crisp apple; 3 1/4 cup shredded parmesan cheese.
2 packets Coleman's spicy prepared mustard (approximately 2 tablespoons) ; 4 tablespoons white wine vinegar; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 tablespoons apple cider.
Rinse Romaine lettuce. Chop and place into a serving bowl. Add the shredded carrots. Add the chopped red cabbage. Toast the walnuts on a foil lined baking sheet at 350 degrees for 5 minutes. Add to the salad. Slice the apple into thin slices, and then cut into quarters. Add to the bowl and top with the parmesan cheese. Immediately before serving, add the dressing and toss. Serves 2.