Yield: 1 serving

This salad makes a sweet beginning to a fall or winter meal.

Ingredients

• 2 cups torn red leaf lettuce
• 1⁄4 apple or ripe pear, thinly sliced, or 1/4 cup grapes, halved
• 1 1/2 tablespoons Apple Vinaigrette
• 1 tablespoon chopped pecans, unsoaked
• 1 tablespoon fresh raspberries, dried cherries, or dried cranberries (see note)

Equipment

• salad spinner
• medium mixing bowl
• measuring cups
• measuring spoons
• tongs
• serving plate
• cutting board
• chef’s knife, 8-inch

Place the lettuce, apple, and vinaigrette in a mixing bowl and toss gently. Transfer to a serving plate and arrange the pecans and raspberries on top. Serve immediately.

Note: If using dried cherries or cranberries, soak them in water for 10 minutes to plump, then drain well.