Home Court Cuisine Cranberry Apple Salad

Cranberry Apple Salad

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Stephanie McKendree, Fields Club Senior Women B7

2          Tbsp. fresh lime juice
2          tsp. Dijon mustard
½         cup olive oil
2          large Granny Smith apples, coarsely chopped
1          cup walnuts, chopped
¼          cup sliced green onions
3          Tbsp. sugar
1 ½      cups dried cranberries
1          head of romaine lettuce, torn for base

Whisk together lime juice and mustard, and gradually whisk in olive oil to make your dressing. Place apples, walnuts, and green onions in a bowl. Pour dressing over mixture, toss to coat. Cover and chill about 2 hours. Sprinkle sugar over cranberries and toss to coat. Add to apple mixture and toss. Line platter with lettuce and top with salad, or just serve in a bowl. Makes 4 servings.

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