Apple-Cranberry Salad With Creamy Lemon Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This delicious salad comes from Cook's Illustrated Magazine. This colorful salad makes a beautiful addition to any holiday table. Raisins make a suitable substitute for the dried cranberries. Ingredients:
2 granny smith apples, halved, cored, and cut into 3/4-inch chunks |
1 medium lemon (zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice) |
3 tablespoons canola oil or 3 tablespoons vegetable oil |
2 tablespoons heavy cream |
salt & fresh ground pepper, to taste |
1 large celery rib, sliced thin crosswise |
3 tablespoons dried cranberries (craisins) |
1/4 cup toasted walnuts, chopped coarsely |
1 head boston lettuce, leaves separated, rinsed, and dried |
Directions:
1. Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
2. In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
3. Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
4. Place a large leaf or two of lettuce onto each plate.
5. Spoon portion of salad onto each bed of lettuce and serve immediately.
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