Dressing
¼ C walnut oil
¼ C light salad oil
¼ C apple cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp black pepper
Whisk the two oils together in a mixing bowl; add the vinegar, mustard, salt, and pepper. Whisk lightly, just enough to blend the ingredients. Set aside.
Salad
1 small, red onions, peeled
2 eating apples
1 T light cooking oil
1 head romaine lettuce, cut into ¼-wide ribbon
1 apple, thinly sliced, for garnish
Slice the onions into thin circles and the apples into ¼-inch-thick rings. Place in mixing bowl, toss with 4 tablespoons of the dressing, and marinate for 30 minutes before grilling. Place romaine lettuce ribbons in a large mixing bowl, cover, and refrigerate until ready to use. Lightly oil grill. Drain onions and apples, then grill over low to medium heat for 2 minutes on each side. Place grilled onions and apples in a mixing bowl, toss with 6 tablespoons of dressing, and refrigerate until cool. Toss lettuce and dressing and arrange on plates; drain the onions and apples and arrange on top of lettuce. Garnish with thin slices of fresh apple. Makes 6 servings.
Approximate Nutrition Analysis (per serving, salad plus dressing): calories, 315; fiber, 5 g; fat, 21 g; cholesterol, 0 mg; sodium, 320 mg, calories from fat, 60%.
TIP: To lower the fat content, reduce the amount of oil in the dressing during preparation.
