Recipe Box Salads

Romaine Salad

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Vicki Webb, January 2008 MMCW
2 hearts Romaine lettuce torn into small pieces, 1/2 cup chopped celery, 1 cup sliced red grapes, 1 finely chopped apple, 3/4 cup chopped walnuts or toasted pecans.

Dressing: 1/2 cup sugar, 1 teaspoon celery seed, 1 teaspoon dry mustard, 2 tablespoons grated onion, 1/2 cup red vinegar, 3/4 cup olive or canola oil, 1 teaspoon salt, 1 teaspoon pepper.

Mix dressing and toss.

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