Apple and Beet Salad

By Yankee Magazine

May 08 2003


6 to 8 servings


1 large celery heart
2 medium beets, cooked
1 large green apple
1 head endive
1 small head Boston lettuce
3/4 cup walnut halves
2 scallions, thinly sliced
Basic Vinaigrette


Cut the celery heart, beets, and apple into 1/4-inch cubes. Wash the greens, drain well, and tear into bite-size pieces. Combine all ingredients in a salad bowl. A few minutes before serving, pour Basic Vinaigrette over the salad and toss.