Chopped Romaine Salad with Beets and Apple
2 teaspoons Dijon mustard
1/2 teaspoon honey
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
6 oz. romaine lettuce heart, chopped (3 packed cups)
4 oz. cooked beets, peeled, chopped (about 1 cup)
1/2 large red apple, chopped (about 1 cup)
2/3 cup chopped Belgian endive
1/3 cup toasted walnuts, coarsely chopped*
1/2 cup chopped aged Gruyère cheese
1. Combine mustard and honey in small bowl. Whisk in vinegar, salt and pepper; gradually whisk in oil.
2. Combine romaine, beets, apple, endive and walnuts in large bowl. Add enough dressing to lightly coat; toss. Sprinkle with cheese.
TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.
6 (1 1/3-cup) servings
PER SERVING: 165 calories, 14 g total fat (3.5 g saturated fat), 5 g protein, 6 g carbohydrate, 10 mg cholesterol, 190 mg sodium, 2 g fiber