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1/2 head red leaf lettuce, torn
1/2 head green leaf lettuce, torn
1/2 cup red grapes, halved
1/2 cup green grapes, halved
1 apple, cubed
1/2 cup walnut pieces
1/3 cup blue cheese crumbles
1 cup croutons

1/2 cup sugar
2 teaspoons celery seeds
1 teaspoon dry mustard
3 tablespoons grated onion
1/2 cup apple cider vinegar
1/2-3/4 cup vegetable oil or light olive oil

Place prepared lettuce in a large salad bowl. Add grapes,
apple, and walnuts. Add dressing a little at a time, tossing salad
gently. Do not soak the salad. Sprinkle with blue cheese and
croutons, and serve immediately with any leftover dressing.

Dressing: Combine all ingredients and refrigerate for at least
3 hours before serving.

Yield: 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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