Autumn Chopped Salad With Apple Cider Vinaigrette

• FOR THE SALAD:
• 10 ounces, weight Bag Romaine Lettuce, Washed
• 6 ounces, weight Bag Baby Spinach, Washed
• 1/2 cups Red Onion, Chopped
• 1 cup Honeycrisp Apple, Chopped
• 6 ounces, weight Pear, Chopped
• 1 cup Crumbled Feta Cheese
• 1/2 cups Chopped Walnuts Or Pecans
• 1/4 cups Pumpkin Seeds
• 1/4 cups Chopped Dates
• 1/4 cups Dried Cranberries
• FOR THE VINAIGRETTE:
• 1/2 cups Apple Cider
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Maple Syrup
• 2 teaspoons Dijon Mustard
• 1/4 cups Extra Virgin Olive Oil
• Salt To Taste

1. Chop lettuce and spinach into bite size pieces and place in a large bowl. Add in onion, apple, pear, feta cheese, walnuts, pumpkin seeds, dates and cranberries and gently toss until mixed together. Set in refrigerator to chill for about 15 minutes.
2. For the vinaigrette, in a small bowl stir apple cider, apple cider vinegar, maple syrup and Dijon until blended. Continue to stir while streaming in olive oil. Season with salt to taste.
3. Serve dressing on the side or toss with salad before serving.
4. Store any unused vinaigrette in an airtight container in refrigerator.

salad, romaine lettuce, red onion, apple, weight pear, feta cheese, walnuts, ubc, ubc, ubc, vinaigrette, apple cider, apple cider vinegar, maple syrup, dijon mustard, ubc, salt

Taken from tastykitchen.com/recipes/salads/autumn-chopped-salad-with-apple-cider-vinaigrette/ (may not work)