This seasonal tossed salad is lovely, but its flavor is heightened even further when it is dressed with the maple-mustard vinaigrette that is also featured in this post. The salad and the dressing can both be prepared in about 15 minutes. While the vinaigrette can be made well-ahead of time, it's best to prepare and toss the salad just before it is served. The apples will begin to oxidize and brown if they sit for any length of time. I've tried treating them with diluted lemon juice but have found it affects their taste, so I leave the assembly of the salad ingredients until the last minute. While candied walnuts can be purchased in any large grocery chain, I prefer to make my own. I have an easy and inexpensive recipe for them that you can find here. If you haven't tried a fall salad that combines apples and mixed greens, I hope you'll give this recipe a try. It makes is a very nice salad. Here's how it is made.

Tossed Apple Salad with Apples, Candied Walnuts and Maple-Mustard Vinaigrette

Ingredients:

Salad

9 cups torn mixed salad greens

2 large tart apples, chopped

1 small red onion, thinly sliced

1/3 cup chopped candied walnuts

Vinaigrette

1/4 cup thawed frozen apple juice concentrate

2 tablespoons cider vinegar

2 tablespoons canola oil

2 tablespoons maple syrup

2 tablespoons spicy brown mustard

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Combine salad greens, apples, onion and walnuts in a large bowl. Whisk apple juice concentrate, vinegar, oil, maple syrup, mustard, salt and pepper together in a small bowl. Drizzle over salad and toss to coat. Yield: 8 servings.

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