Apple Walnut Salad with Lemon Buttermilk Dressing

1 head Romaine lettuce
1 Honeycrisp apple, diced
1 avocado, pitted and sliced
4 radishes, thinly sliced
1 rib celery (with leaves), thinly sliced
¼ cup dried cranberries
¼ cup finely chopped walnuts
- freshly ground Kowalski's Black Peppercorns, to taste
  1. Chop lettuce, then wash in ice-cold water; drain thoroughly in a salad spinner until very dry.
  2. Toss lettuce with dressing to taste.
  3. Transfer lettuce to a large platter or divide among individual serving plates; top evenly with apple, avocado, radishes, celery, cranberries and nuts.
  4. Drizzle to taste with additional dressing; season generously with pepper.


Tasty Tip:

  • This makes a lovely main-dish salad when topped with slices of grilled chicken breast. Find fully cooked chicken breasts in the Heat & Eat section of the Deli Service Case and in the Deli Grab & Go Case.