Woodloch Salad

• 10 cups mixed baby greens
• 2 Red Delicious apples, cored, thinly chopped (dried cranberries) or 1 12 cups craisins (dried cranberries)
• 12 cup walnuts, chopped, toasted
• 2 ounces crumbled blue cheese
• 14 cup raspberry vinegar
• 1 tablespoon chopped red onion
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1 cup canola oil
• salt and pepper

1. Combine greens, fruits and nuts in large salad bowl.
2. Toss with just enough dressing to coat.
3. Sprinkle with nuts and cheese.
4. Serve, passing additional dressing for those who want more.
5. For Raspberry Vinagrette: Combine vinegar, onion, sugar and mustard in food processor or blender; process until well blended.
6. With motor running, slowly add oil.
7. Season with salt and freshly ground black pepper to taste.
8. (Can be made 1 day ahead.
9. Bring to room temperature and whisk before using.)
10. Variation: Cranberry Vinaigrette; Substitute balsamic vinegar for raspberry in above recipe, add 1/4 cup fresh or frozen cranberries, thawed.
11. Follow directions for Raspberry Vinaigrette.

red delicious apples, walnuts, blue cheese, raspberry vinegar, red onion, sugar, mustard, canola oil, salt

Taken from www.food.com/recipe/woodloch-salad-46693 (may not work)