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Salads & sides

Fall Harvest Salad

Fall Harvest Salad recipe
photo by:kraft
The sense of autumn in this salad comes from the apples and cranberries. But to be honest, we're proudest of the idea of using broken pretzels as croutons!
time
prep:
15 min
total:
15 min
servings
total:
8 servings, about 1-1/2 cups each
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What You Need

8
cups   chopped romaine lettuce
1
cup  KRAFT 2% Milk Shredded Cheddar Cheese
2
 apples, sliced
1/2
cup  dried cranberries
3
stalks   celery, thinly sliced
3/4
cup  KRAFT Honey Mustard Dressing
1
cup  coarsely broken thick pretzels

Make It

LAYER first 5 ingredients in bowl.

DRIZZLE with dressing.

TOP with pretzels.

Kraft Kitchens Tips

Make Ahead
Assemble salad as directed, except do not top with dressing or pretzels. Refrigerate up to 1 hour. Drizzle with dressing and top with pretzels just before serving.
Minimize Browning in Cut-Up Fruit
To minimize browning in cut-up apples, pears or bananas, toss the fruit with orange juice or juice from canned pineapple. Or, dip fruit into 1 quart of cold water mixed with 3 Tbsp. lemon juice; pat dry with paper towels.
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