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Harvest Salad with Raspberry Vinaigrette

Light, healthy and packed full of fiber and protein, this salad is a great accompaniment to any meal.

Ingredients

1/3 cup Aunt Sue’s Honey

1/2 teaspoon celery seed

1/2 teaspoon dry mustard

1/2 cup raspberry vinegar

1/4 cup olive oil

1 teaspoon fresh ground pepper

1/4 cup melted butter

1 cup walnuts

1/2 cup craisins

salt

Assorted baby greens

2 granny smith apples

4 oz blue cheese

Directions

For the dressing, combine Aunt Sue’s Honey, celery seed, dry mustard, raspberry vinegar, olive oil and pepper in a jar and shake until well blended.

Brush walnuts with butter, sprinkle with salt and roast in 250 F oven for about 15 minutes until toasted.

Arrange greens on individual plates.

Top with apple, walnuts, craisins and cheese.

Drizzle lightly with dressing.

Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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