Autumn Double-Apple Salad

  • Prep Time
  • 8Servings


  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 3 appleshalved, cored and thinly sliced lengthwise
  • 2 ribs celery, thinly sliced crosswise
  • 1 cup seedless grapes, halved
  • 1 8 ounce bag mixed greens
  • 1 cup toasted walnuts, chopped


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.

Add the apples, celery and grapes to the dressing; toss to coat. Add the greens and walnuts and toss; season with salt and pepper.