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A delightfully
different salad that is perfect for an autumn meal...
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¼
cup |
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fresh or frozen cranberries, thawed |
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¼
cup |
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balsamic vinegar |
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1
Tbs |
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chopped red onion |
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1
Tbs |
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granulated sugar |
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1
tsp |
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dijon mustard |
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1
cup |
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vegetable oil |
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10
cups |
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mixed baby greens |
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2
medium |
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red
delicious apples, cored and thinly
sliced |
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½
cup |
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chopped walnuts, toasted |
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1 |
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). |
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2 |
Combine
greens and apples in large bowl. Toss with
enough dressing to coat. Sprinkle with walnuts.
Serve, passing remaining dressing separately. |
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Servings: 6 |
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Cooking Tips |
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*If you would prefer
a cleaner look to your salad, try looking for white
balsamic vinegar. The original version, although it
slightly coats the apples with the brown balsamic, is
still very yummy. |
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Recipe Source |
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Bon Appetit |
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