TOOLS and EQUIPMENT:
2 Mixing Bowls
Measuring Cups and Spoons
YIELD: 5 Servings
4 cups Celery, washed and sliced on the diagonal into ¼-inch pieces
2 Granny Smith Apples, washed, cored, halved, and sliced into ¼-inch pieces
1 lb. Red Seedless Grapes, washed, and cut in half lengthwise
6 Tbsp. Red Wine Vinegar
¼ cup Canola Oil
1 Tbsp. Dijon Mustard
Salt and Pepper to taste
In a mixing bowl, combine the celery, apples and grapes.
In another mixing bowl, combine the vinegar, oil, and mustard and whisk together.
Pour the dressing over the salad ingredients and toss.
Add salt and pepper to taste and toss again.