4 firm Michigan Rome Apples*, peeled and
cut into sixths
2 tbsp. brown sugar
8 cups mixed greens
4 tbsp. thinly sliced green onions
2 slices cooked and crumbled bacon
½ cup crumbled feta cheese
2 tsp. whole grain mustard
1 tbsp. honey
1 tbsp. fresh lemon juice
2 tbsp.apple cider vinegar
¼ cup extra virgin olive oil
Preheat oven to 425 degrees. Spray a large baking sheet with
non-stick cooking spray. In a large bowl, toss apples with brown
sugar. Spread in a single layer on prepared sheet. Bake
for 15-20 minutes until apples begin to brown but are still firm
enough to pick up with a fork. Remove and cool.
Meanwhile, in a large bowl, toss greens and green onions
together. Chill for 30 minutes. Shake dressing ingredients
together in a small jar. Set aside. Just before serving, drizzle
salad with dressing. Toss. Divide into four salad bowls. Divide
bacon and cheese onto each. Arrange 6 apple slices on each.
Serve immediately. Yield: 4 servings.
*Other suggested varieties: Empire, Jonagold, Fuji,
Braeburn, Jonamac, McIntosh
Recipe, submitted by Mary Shivers of Ada, Oklahoma, was a winner in
the 2009 Michigan Apple Committee online amateur recipe contest.