HOLIDAY SALAD!

Salad
2 heads green leaf (ruffled) lettuce – it has maroon tips
1 to 2 Medium sized crisp red apples (unpeeled), cut into good sized chunks)
4 oz. crumbled feta cheese
2 cups dried cranberries (craisins by Ocean Spray)
3 green onions, sliced

Dressing (prepare 1 day ahead of time)
¾ cup extra virgin olive oil
3 Tbsp. Fresh lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
3 Tbsp. sugar or 2 Tbsp. sugar and 1 Tbsp. honey
1 Tbsp. water
1/8 tsp. salt
1/8 tsp. pepper

One day ahead, wash lettuce leaves individually and shake as much water out as possible. Place a long length (3 or 4 sheets) of connecting paper towels on dry counter. Lay a single layer of lettuce leaves on top. Place another length of paper toweling on top, then another layer of lettuce, etc., ending with paper toweling. Roll the whole thing up, jelly role fashion, then wrap another length of paper toweling from end to end. Secure and place in a plastic bag in refrigerator until serving time.

Toast pecans in preheated 350 degree oven on cookie sheet for 6 to 8 minutes. (Can be done ahead of time) Near serving time, prepare apples and keep in lemon juice. Tear lettuce into bite-sized pieces and toss with remaining ingredients, drain lemon juice from apples first. Shake dressing well and toss with salad. (Serves 8 to 12)
(LINDA'S RECIPE - FROM LYNN HOPKIN)