Squash Apple Salad with Dijon-Maple Vinaigrette

• 1-1/2 qt. GREY POUPON Country Dijon Mustard
• 2-2/3 cups maple-flavored or pancake syrup
• 1-1/4 cups HEINZ Apple Cider Vinegar
• 1 cup oil
• 12 gal. mixed salad greens, torn
• 2 gal. Red and green apples, finely chopped
• 1-1/2 gal. Acorn or butternut squash, roasted or steamed just until tender, chopped
• 3 cups blue cheese, crumbled
• 3 cups coarsely chopped walnuts, toasted

1. Beat mustard, syrup, vinegar and oil with wire whisk until well blended; cover.
2. Refrigerate until ready to use.
3. Toss greens, apples and squash in large bowl; cover.
4. Refrigerate until ready to use.
5. For each serving: Place 4 cups of the greens mixture on serving plate; top with 1 Tbsp.
6. each of the cheese and walnuts, and 3 Tbsp.
7. (1-1/2 oz.)
8. of the mustard mixture.
9. Serve immediately.

poupon, maple, apple cider vinegar, oil, mixed salad greens, red, butternut squash, blue cheese, walnuts

Taken from www.kraftrecipes.com/recipes/squash-apple-salad-dijon-maple-vinaigrette-96997.aspx (may not work)