Crisp Waldorf Salad

Vinaigrette    

2  tablespoons olive oil
1  tablespoon red wine vinegar
1  teaspoon sugar
1/2  teaspoon Dijon mustard
1/8  teaspoon pepper

Salad

2  cups (about 2 medium) finely chopped apples (such as Braeburn)
1  cup finely chopped celery
2  tablespoons raisins
3  cups torn mixed salad greens


Instructions:

In small jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
In large bowl, combine apples, celery and raisins. Pour vinaigrette over apple mixture; toss gently to combine. Cover; refrigerate at least 1 hour or until serving time.
To serve, divide salad greens evenly onto 6 individual plates. Spoon apple mixture over greens.