WALDORF WILTED SALAD · Dec 1, 04:30 PM by Michele Roper
10 cups field greens
2 cups bok choy stems cut in 1/2 inch pieces
1/2 cup walnuts, toasted and coarsely chopped
1/3 cup olice oil
1/3 cup rice vinegar
2 Tablespoons chopped shallot
1 Tablespoons Dijon style mustard
1 tsp sugar
1/8 tsp. each salt and pepper
3 granny Smith apples, cored, cut in wedges
3 hard cook eggs, cut in wedges
In a large bowl toss greens, bok choy and nuts. Set aside
For dressing, in a small saucepan combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Bring to boiling, remove from heat. Carefully pour warm dressing over salad; toss lightly. Cover bowl with a large dinner plate for 1 to 2 minutes or just until greens begin to wilt. Remove plate. Add apples and eggs; toss lightly. Serve immediately
Makes 6 servings
ROASTED SWEET POTATOES WITH BALSAMIC DRIZZLE AVOCADO WITH BALSAMIC VINEGAR