Romaine and Apple Salad
1/2 c. freshly squeezed lemon juice
1/4 c. expeller-expressed, extra-virgin olive oil
2 T. balsamic vinegar
1 t. real sea salt or Redmond Real salt
1/2 t. freshly ground black pepper
2 heads Romaine lettuce, outer ragged leaves removed, ends trimmed and cut crosswise into 1-inch
1/4 lb. Gruyere cheese, cut into 1/2-inch pieces
1 green apple, sliced thin
1 large avocado, peeled, seeded and sliced
1/4 c. dried cranberries
3 T. raw or roasted pecans
1. For the vinaigrette, whisk together lemon juice, olive oil, vinegar, salt and pepper.
2. Refrigerate till ready to use.
3. In a large bowl combine romaine, cheese, apple, avocado and cranberries.
4. Drizzle vinaigrette over salad; toss to combine.
Makes 4 servings.