Ingredients

• 4 cups mesclun blend lettuce
• 6 ounces crumbled gorgonzola cheese
• 2 granny smith apples, cored and sliced thin
• 1/3 cup chopped pecans
• 1 tablespoon Dijon mustard
• 1/3 cup Welch’s Light Grape Juice Beverage
• 2 tablespoons red wine vinegar
• 1 small clove garlic, minced
• 1/3 cup extra virgin olive oil

Preparation

In a large salad bowl, combine lettuce, cheese, apples, cranberries and pecans. In a small bowl, whisk together mustard, juice and vinegar; stir in garlic. Whisking constantly, pour in oil in a slow, steady, thin stream until dressing is thickened. Dress salad lightly (2 tablespoons per serving), toss to coat, adding more dressing if desired.

Serves 4-6

One Serving Size = ¾ cup of lettuce, 1 tablespoon gorgonzola cheese, 1/3 cup apple, 1 tablespoon chopped pecans and 2 tablespoons dressing.

Tip: Leftover dressing can be stored in the refrigerator for up to a week. Shake well before using and dress salad lightly.