2 granny smith apples diced skin intact
1/4 cup of walnuts toasted
1 package of reduced fat crumbled blue cheese
4-5 cups Baby romainne lettuce
1 cup of raddichio shaved
1 English cucumber sliced and halved
1/2 package of grape tomatoes
1 small Red onion sliced thin
Add all ingredients to large serving bowl and toss.
Toast walnuts on stovetop with 1 tbspn olive oil on med high heat stirring until browned. Place on paper towel before adding to salad.
I use a baslamic vinegrette for a dressing.
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