from Janelle Cluff
8 cups lettuce (red/green)
1 red onion, thinly sliced – to taste
2 crisp red apples, sliced
Toasted pecan, halves
Blue cheese, crumbled (or feta)
Dried cranberries
DRESSING:
¾ c. olive oil
3 Tbsp vinegar
3 Tbsp lemon juice
1 Tbsp Dijon mustard
Salt/pepper
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