Apple Walnut Salad With Cranberry Vinaigrette

Name: Apple Walnut Salad With Cranberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRANBERRY VINAIGRETTE:; 1/2 cups Jellied Cranberry Sauce; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Granulated Sugar; 1 Tablespoon Grated Orange Peel; 2 Tablespoons White Balsamic Vinegar; 2 Tablespoons Freshly Squeezed Orange Juice; 1/4 teaspoons Kosher Salt; FOR THE SALAD:; 8 cups Torn Romaine Lettuce Leaves; 2 whole Medium Gala Apples, Unpeeled, Cored And Cut Into Bite-sized Pieces; 3 whole Medium Stalks Celery, Sliced; 3/4 cups Dried Sweetened Cranberries; 3/4 cups Cubed Monterey Jack Cheese; 1/2 cups Chopped Walnuts, Toasted

Servings: persons

FOR THE CRANBERRY VINAIGRETTE:
1/2 cups Jellied Cranberry Sauce
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Granulated Sugar
1 Tablespoon Grated Orange Peel
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Freshly Squeezed Orange Juice
1/4 teaspoons Kosher Salt
FOR THE SALAD:
8 cups Torn Romaine Lettuce Leaves
2 whole Medium Gala Apples, Unpeeled, Cored And Cut Into Bite-sized Pieces
3 whole Medium Stalks Celery, Sliced
3/4 cups Dried Sweetened Cranberries
3/4 cups Cubed Monterey Jack Cheese
1/2 cups Chopped Walnuts, Toasted

1
For the dressing, place the cranberry sauce, olive oil, sugar, orange peel, vinegar, orange juice and salt in a blender or food processor. Cover and blend or process for 15-20 seconds or until smooth. At this point, the dressing can be refrigerated for up to 2 days. Let the dressing stand at room temperature about 1 hour before serving.
2
For the salad, place about 1 cup of the lettuce on 8 medium plates.
3
Stir together the apples, celery and cranberries; divide the mixture evenly among the salad plates. Sprinkle the top of each salad with with cheese and walnuts.
4
Serve the salad with cranberry vinaigrette. 8 servings.
5
NOTES: If making the salad ahead, toss the apple cubes in a little orange juice to keep them from browning.
6
Adapted from Pillsbury Thanksgiving cookbook.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRANBERRY VINAIGRETTE:, 1/2 cups Jellied Cranberry Sauce, 1/4 cups Extra Virgin Olive Oil, 2 Tablespoons Granulated Sugar, and more.

Yes, Apple Walnut Salad With Cranberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!