Apple-Walnut Salad with Cranberry Vinaigrette

[Guest guest]

Apple-Walnut Salad with Cranberry Vinaigrette

 

1/4 cup fresh or frozen cranberries, thawed

1/4 cup balsamic vinegar

1 tablespoon chopped red onion

1 tablespoon sugar

1 teaspoon Dijon mustard

1 cup vegetable oil

10 cups mixed baby greens

2 Red Delicious apples, cored, thinly sliced

1/2 cup chopped walnuts, toasted

 

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and

mustard and process until well blended. With processor running, gradually add

oil and process until well blended. Transfer to medium bowl. Season to taste

with salt and pepper. (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. Serve, passing remaining dressing separately.

 

Serves 6.

Bon Appetit

November 1995

 

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