Walnut-Apple Romaine Salad

Light enough to eat as a side salad, but also substantial enough for a meal. 

Toast 1/2 C. of walnuts in a skillet.  Allow to cool, then chop roughly.

Dice spring onions to make 1/2 C.  Combine with 3 T. red wine vinegar or lemon juice and let sit 5 minutes.  Add 4 T. olive oil and 1 t. Dijon mustard plus salt and pepper to taste.

Separate the leaves of 2-3 heads of Little Gem lettuce.  Chop roughly. (You can also substitute 1 C. shredded kale leaves for 1 head of lettuce. )

Thinly slice 1 apple then cut into bite-sized pieces.

Crumble feta cheese to make 1/2 C.

Toss the lettuce, apples and cheese with the dressing.  Sprinkle the walnuts on top.

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