“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Autumn Salad


1 pkg Leafy Romaine Lettuce
1 granny smith Apple, peeled, coared and sliced
1 small Red Onion, thinly sliced
1 pkg Blue Cheese, crumbled
Sugared Walnuts*
Maple Cider Vinaigrette**

*Sugared Walnuts: Ingredients-
6oz Walnut pieces
2 TB melted Butter
3 TB Sugar
1/4 tsp ground Ginger
Pinch Curry Powder
1/4 tsp Cinnamon
Pinch tsp Salt
Pinch ground Red Pepper

**Maple Cider Vinaigrette: Ingredients-
1/3 cup Apple Cider Vinegar
2 TB Pure Maple Syrup
1 TB Dijon Mustard
1/4 tsp Salt
1/4 tsp Pepper
2/3 cup Olive or Vegetable Oil

'Salt is good, but if it loses its saltiness, how can you make it salty again? Have salt in yourselves, and be at peace with each other.' Mark 9:50


Created on November 8th, 2005

*Sugared Walnuts-
In a medium mixing bowl, toss walnuts in melted butter. In a small mixing bowl, stir together sugar, ginger, curry, cinnamon, salt, and red pepper. Sprinkle over walnuts; toss to coat.
Spread in a single layer on baking sheet. Bake at 350 degrees for 10 minutes. Cool pan on wire rack. Store in airtight container for up to 1 week.

**Maple Cider Vinaigrette-
In a medium mixing bowl, whisk together apple cider vinegar, maple syrup, mustard, salt and pepper. Gradually whisk in oil until completely blended. Cover and refrigerate for up to 3 days.

Salad -
Combine lettuce, apple slices, onion slices, blue cheese and walnuts. Toss with dressing. Serve and enjoy!

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