Waldorf Salad with Cranberries and Walnuts

By Trix

Ingredients

• 1/2 cup (2 oz./60 g) walnuts
• 2 large Fuji apples, about 1 lb. (500 g) total, unpeeled
• 2 large Granny Smith apples, about 1 lb. (500 g) total, unpeeled
• 2 Tbs. fresh lemon juice
• 1 cup (5 oz./155 g) diced celery
• 2 green onions, white and light green portions, chopped
• 1/2 cup (2 oz./60 g) dried cranberries
• 1/3 cup (3 fl. oz./80 ml) walnut oil
• 3 Tbs. sherry vinegar or white balsamic vinegar

Details

Servings 1
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 350°F (180°C).

Spread the walnuts on a rimmed baking sheet. Transfer to the oven and bake until lightly toasted and fragrant, 8 to 10 minutes. Pour onto a plate to cool and then chop coarsely.

Halve and core the apples and cut into 1/2-inch (12-mm) dice. In a large bowl, toss the apples with the lemon juice. Add the celery, green onions, cranberries and walnuts. Drizzle with the walnut oil and vinegar and toss to mix well. Serve immediately, or cover and refrigerate until ready to serve. Serves 6 to 8.

Adapted from Williams-Sonoma Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).