Juicy apples, pears and grapes are tossed with a tangy mustard and maple syrup dressing and served over greens with blue cheese and walnuts.
What You Need
Original recipe yields 6 servings
1/4 cup GREY POUPON Country Dijon Mustard
1/4 cup maple-flavored or pancake syrup
2 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. oil
2 cups finely chopped apple s
2 cups finely chopped pear s
1 cup seedless red or green grapes, halved
1 cup sliced celery
4 cups torn mixed salad greens
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
1/2 cup chopped PLANTERS Walnuts
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Let's Make It
Beat mustard, syrup, vinegar and oil with wire whisk until well blended; set aside.
Mix fruit and celery in large bowl. Add mustard mixture; toss to coat. Refrigerate at least 1 hour.
Divide salad greens evenly among six salad plates. Top with fruit mixture, cheese and walnuts.
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
You'll know it's a special occasion when you enjoy a serving of this salad.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.