Boil apple cider in a small saucepan over medium high heat,
13 to 14 minutes or until cider is reduced to 3 to 4 T.
Remove from heat and cool completely.
Combine walnuts and sugar in a small skillet. Heat over
medium-low heat, stirring constantly, until sugar melts and
coats walnuts. Remove from heat and cool completely.
Combine romaine and spinach in a large salad bowl. Toss
apple slices into greens, sprinkle with cranberries.
Whisk together cooled apple cider syrup, vinegar, olive oil
and salt; drizzle over salad and toss to coat. Sprinkle with
walnuts.
Originally Submitted
5/10/2013
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You can add this Romaine and Spinach Salad w Cider House Dressing recipe to your own private DesktopCookbook.
