Autumn Greens and Apple Salad Susie Lily Ott   From Every Day with Rachael Ray November 2007 EIGHT SERVINGS Prep Time: 20 min 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 shallot, finely chopped Salt and pepper 3 ribs celery, thinly sliced on an angle 2 crisp apples, such as Braeburn or gala, unpeeled and thinly sliced 1 small head red leaf lettuce, torn into small pieces (about 8 cups) 1/2 small head green leaf lettuce, torn into small pieces (about 4 cups) 1/3 cup pumpkin seeds, toasted In a large salad bowl, whisk together the olive oil, vinegar, shallot, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the celery and apples and toss. Add the lettuces and toss again. Top with the seeds. Ham "Salad" Sandwich Mound Autumn Greens and Apple Salad onto whole grain bread; top with ham and shredded gruyère cheese.

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