Peel a red or green apple, core and thin slice.

Clean and tear up 5 cups of salad greens. Combine in a big bowl and put in fridge.

Using a plastic zip lock bag, (this is a easy way to get it to Lodge) mix:

¼ cup pineapple juice,

1 spoon red or white wine vinegar,

1 spoon olive oil,

½ spoon dried basil,

a light dash of all purpose salt seasoning and slosh away.

Pour over greens.

Some fine chopped walnuts really add flavor & texture.