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 extra-virgin olive oil (light, if possible)
10 cups mixed greens
2 apples (pick your favorite- I prefer Fuji), cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in food processor or blender until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor/blender 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.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
I MADE THIS SALAD AS A LAST MINUTE ADDITION TO THE THANKSGIVING MEAL AND IT WAS A WINNER! EVERYONE REALLY LIKED IT! THANKS FOR SHARING THE RECIPE!
Post a Comment