Mixed Greens with Apple, and Cider Vinaigrette

Mixed Greens with Apple, and Cider Vinaigrette

This is one of my favorite salads. It is perfect for this time of year. It’s from the kitchen of Dorothy Salkin.



  • 1/2 cup of canola oil
  • 1/4 cup of apple cider vinegar
  • 3 tablespoons of minced shallots
  • 2 teaspoons of dijon mustard
  • 2 teaspoons of honey
  • salt and pepper to taste
  • 1 head of romaine lettuce
  • 1 bunch of red leaf lettuce
  • 1 bunch of green curly lettuce (or any mixed greens of your choice)
  • 1 crisp red-skinned apple, quartered and sliced thin
  • 1/2 cup of sliced almonds (optional)


  1. Always purchase your greens for a salad a day ahead of serving.
  2. Wash well and then tear into bite-sized pieces. Wrap tightly in dish towels, place in a ziplock bag, and tie tightly. This will give you perfect and wonderfully crisp greens.
  3. Take out the greens at the latest possible time just before serving, so they are superb and just right for your salad.
  4. Combine vinegar, shallots, mustard, and honey in a bowl. Add oil and whisk until blended (I use an immersion blender). Season vinaigrette with salt and pepper.
  5. Combine greens, apple, and almonds (if you are using them) in a large bowl. Drizzle with vinaigrette; toss to coat.

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Lesley Wolman

All things fabulous! ❤️️

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