• Dressing
• 3 tablespoons red-wine vinegar
• 2 tablespoons apple juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• Roasted Apples & Salad
• 2 apples, preferably Fuji, peeled and cut into wedges
• 2 teaspoons plus 1 tablespoon :extra-virgin olive oil
• 4 sprigs fresh (or 1/4 teaspoon dried) thyme
• 1/4 cup chopped walnuts
• 3 cups baby spinach or torn spinach leaves
• 3 cups torn Boston lettuce
• 3 cups torn curly endive
• 2/3 cup sharp Cheddar cheese, grated

Preparation

1. Preheat oven to 400 degrees F.
2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl
3. To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25-30 minutes. Discard fresh thyme, if using. Let cool.
4. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
5. Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately.

Tips

To Make Ahead: Cover and refrigerate dressing (Step 2) for up to 1 week.

Per serving: 191 calories; 14 g fat (4 g saturated fat, 5 g mono unsaturated fat); 13 mg cholesterol; 14 g carbohydrates; 4 g protein; 4 g fiber; 173 mg sodium; 230 mg potassium

Nutrition Bonus: Vitamin A (40% daily value), Folate (15% dv), Fiber (15% dv).

Exchanges: 1 fruit, 1/2 high-fat meat, 2 fat

Contributed by: EatingWell.com

Roasted apples and Cheddar cheese turn an ordinary, mixed green salad into something extra-special. You can use pears for this recipe as well.