Woodloch Salad

10 cups mixed baby greens
2 Red Delicious apples, cored, thinly chopped or
1 1/2 cups Craisins (dried cranberries)
1/2 cup walnuts, chopped, toasted
Raspberry Vinaigrette (see recipes below)
2 oz. crumbled Bleu Cheese

Combine greens, fruits and nuts in large salad bowl. Toss with just enough dressing to coat. Sprinkle with nuts and cheese. Serve, passing additional dressing for those who want more.

Raspberry Vinaigrette
1/4 cup raspberry vinegar
1 Tbsp. chopped red onion
1 Tbsp. sugar
1 tsp. Dijon mustard
1 cup Canola oil
Salt and pepper

Combine vinegar, onion, sugar and mustard in food processor or blender; process until well blended. With motor running, slowly add oil. Process. Season with salt and pepper to taste. Transfer to large jar or container with lid. Can be made 1 day ahead. Bring to room temperature and whisk before using.

Cranberry Vinaigrette

Substitute balsamic vinegar for raspberry in above recipe, add 1/4 cup fresh or frozen cranberries, thawed. Follow directions for Raspberry Vinaigrette.