Lemon Dill Chopped Salad

• 2 medium romaine lettuce hearts, cleaned and chopped
• 1 seedless cucumber, peeled and cut in cubes (1 cup)
• 34 cup baby carrots, cut in 1/4 inch coins
• 1 cup cherry tomatoes, quartered
• 12 cup crumbled goat cheese or 12 cup feta cheese
• 1 lemon, juice of (2-3 T)
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 2 tablespoons chopped fresh dill
• 14 teaspoon salt
• 18 teaspoon pepper
• 13 cup olive oil
• 1 large apple, cored (such as Cortland or Gala)

1. In large bowl or portable container, combine lettuce, tomatoes, carrots, cherry tomatoes and cheese.
2. Cover with lid or seal with plastic wrap.
3. Place in fridge.
4. In small bowl or portable container, whisk lemon juice, vinegar, honey, dill and salt and pepper.
5. Whisk in oil in a thin stream, till blended.
6. Coarsely grate apple in a food processor or by hand.
7. Add to dressing.
8. Cover with lid and seal tight.
9. Place in fridge.
10. To serve, toss apple dressing mixture over lettuce.
11. Serve.

romaine lettuce hearts, cucumber, baby carrots, cherry tomatoes, goat cheese, lemon, white wine vinegar, honey, dill, salt, pepper, olive oil, apple

Taken from www.food.com/recipe/lemon-dill-chopped-salad-241586 (may not work)