Two absolutely stellar recipes that capture the flavors of autumn.
HERE for the recipe.
I didn't exactly follow the recipe; I used the idea and made a small salad to take to work for lunch. So I can't testify to whether or not the amounts and such are accurate.
Also, instead of romaine lettuce, I used an artisan blend of four different kinds of lettuce - two green and two purple - that I bought at Aldi's. It's a big tub of deliciousness for only $1.99! (If you can't find this blend, it's somewhat similar to spring mix.) The blend is lighter in both taste and texture than romaine, and I think it really allowed all the other flavors to come to the forefront.
And I only used poppyseed dressing, because it was too complicated to pack two dressings in my work lunch. The dressing I buy has a good sweet-sour taste, so I think it added the right balance to the salad. Finally, I used almonds instead of pecans, because that's what I had on hand.
Kinna sounds like I didn't use the recipe at all, doesn't it? :)
HERE for the recipe. The only change I made was to cut the amount of sugar in half, and I thought it was plenty sweet enough. The tartness of your apples should probably determine how much sugar to use.