Autumn Double-Apple Salad Susie Lilly Ott   From Every Day with Rachael Ray September 2008 MAKES 8 Prep Time: 20 min 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard Salt and pepper 1/4 cup extra-virgin olive oil 3 apples—halved, cored and thinly sliced lengthwise 2 ribs celery, thinly sliced crosswise 1 cup seedless grapes, halved One 8-ounce bag mixed greens 1 cup toasted walnuts, chopped 1. In a large salad bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper. Pour in the olive oil in a slow, steady stream, whisking constantly. 2. Add the apples, celery and grapes to the dressing; toss to coat. Add the greens and walnuts and toss; season with salt and pepper. Waldorf Chef Salad Toss ribbons of salami, ham, Swiss cheese and chicken into Autumn Double-Apple Salad.

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