June 30, 2006, Newsletter Issue #70: Greek Apple Salad

Tip of the Week

1/2 cup olive oil
2 Tbsp red wine vinegar
1-1/2 tsp Dijon mustard
1/2 tsp dill weed
3 tart apples, cored and sliced 1" thick
1 bunch watercress
1/2 cup feta cheese, crumbled
1/2 cup toasted walnuts, coarsely chopped

Whisk together first 4 ingredients. Reserve half of dressing, toss remaining with apples. Arrange watercress on 4 salad plates, drizzle with reserved dressing. Divide apple slices among plates; sprinkle with feta and walnuts.

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