Apple-Walnut Salad With Cranberry Vinaigrette

1. 1

   Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended.

2. 2

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

3. 3

   Transfer to medium bowl. Season to taste with salt and pepper.

4. 4

   Dressing can be made one day ahead of time and refrigerated. Bring to room temperature and whisk before using.

5. 5

   Combine greens and apples in a large bowl. Toss with enough dressing to coat and sprinkle with walnuts.

6. 6

   Serve, passing remaining dressing separately.

7. 7

   Note1: I like Granny Smiths or Jonagold apples in this, although the original recipe calls for red delicious. I sometimes dice the apples, rather than slicing.

8. 8

   Note2: I use about 2/3 grapeseed or other neutral oil and 1/3 olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.