Fall Harvest Salad

Here is a recipe for the Fall Harvest Salad we had this week. It's amazing. I found it on the Kraft Recipe site.  Easy to make too!! 

what you need

8 cups chopped romaine lettuce

1 cup  KRAFT 2% Milk Shredded Cheddar Cheese

2 red or green apples, sliced

1/2 cup  dried cranberries

3 stalks celery, thinly sliced

3/4 cup  KRAFT Honey-Mustard Dressing

1 cup coarsely broken thick pretzels

make it

LAYER first 5 ingredients in bowl.

DRIZZLE with dressing.

TOP with pretzels.

kraft kitchens tips

MAKE AHEAD

Assemble salad as directed, except do not top with dressing or pretzels. Refrigerate up to 1 hour. Drizzle with dressing and top with pretzels just before serving.

MINIMIZE BROWNING IN CUT-UP FRUIT

To minimize browning in cut-up apples, pears or bananas, toss the fruit with orange juice or juice from canned pineapple. Or, dip fruit into 1 quart of cold water mixed with 3 Tbsp. lemon juice; pat dry with paper towels.