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Rae Annís Jazz & Blues Salad with Balsamic Italian
Apple-icious recipes

Makes four servings 1 package baby greens salad mix 2 medium size Enza Jazz apples, skin on, cored and diced into large chunks 1 cup crumbled bleu cheese 1 cup crushed hazelnuts Balsamic Italian Vinaigrette 1-1/2 teaspoons Mrs. Dash (or similar) 1-1/2 teaspoons garlic salt 1/8 teaspoon dried parsley flakes 1/8 teaspoon garlic powder 1/16 teaspoon onion powder 1/16 teaspoon oregano 1/8 teaspoon basil 1/8 teaspoon paprika 3/4 teaspoon sugar 1/16 teaspoon pepper 3 tablespoons water 1/2 cup oil 1/8 cup red wine vinegar 1/8 cup balsamic vinegar 1/2 tablespoon fresh garlic, minced (optional)

For vinaigrette, combine dry ingredients in a sealable plastic bag and shake vigorously. Mix water, oil, vinegar and garlic in a salad dressing cruet or a blender. Once well mixed, add blended dry ingredients and shake or mix vigorously. In salad bowl, lightly dress baby greens; mix with the vinaigrette. Add apples, bleu cheese and hazelnuts, and gently toss salad until well mixed. Serve immediately.