Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Walnut pieces |
| 1 | Head curly leaf lettuce washed and dried |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Cider vinegar |
| 1 teaspoon | Dijon mustard |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 1 cup | Seedless grapes -- halved |
Toast walnut pieces in a dry baking pan in a 400 oven until fragrant.
They'll take 5 minutes in a preheated oven. Remove and set aside to cool. Tear lettuce into bite-size pieces and place in a large bowl.
In a small jar or bowl, shake or whisk oil, vinegar, mustard, salt and sugar. Drizzle over salad greens and toss. Top salad with grapes and toasted walnuts.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:24) (159) Fido: Cooking