Apple-Walnut Salad with Cranberry Vinaigrette

By KatKD

served with smoked turkey breast

Ingredients

• My version:
• 1/8 cup dried cranberries
• 1/4 cup white balsamic vinegar
• 1 tablespoon chopped red onion
• 2 pkts Splenda, drizzle Agave
• 3 T vegetable oil
• 10 cups mixed baby greens
• 1 red apple, large dice
• 1/2 cup chopped walnuts, toasted
• As written:
• 1/4 cup fresh or frozen cranberries, thawed
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped red onion
• 1 small rib celery, sliced
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1 cup vegetable oil
• 10 cups mixed baby greens
• 2 Red Delicious apples, cored, thinly sliced
• 1/4 cup chopped walnuts/pecans

Details

Adapted from epicurious.com

Preparation

Step 1

Chop cranberries in processor with vinegar and let sit to soften. Add sugar, salt and pulse to blend. Add oil and pulse to blend. Transfer to medium bowl. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.