Try this refreshing salad while it's hot outside...great with some grilled chicken and crusty bread!

DRESSING:

3 ounces almond oil
2 ounces apple cider vinegar
2 tablespoons honey
salt and pepper, to taste
-----
1 1/2 cups red onion, thinly sliced

SALAD:

8 ounces mixed baby greens
3 each Braeburn apples, halved, cored and thinly sliced
6 ounces slivered almonds, toasted

FOR DRESSING:
Whisk oil, vinegar and honey in a bowl and season with salt and pepper to taste.

FOR SALAD:
Wash greens and spin dry.
Prepare apples and onions as directed and store separately.
Toast almonds.

FOR SERVICE:

Add sliced onions into dressing at least 30 minutes before serving.
Combine greens, almonds and apples in a bowl.
Add the dressing with the onions and toss to coat.

Serves 4-6
Bowie Culinary 9/06