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Apple Walnut Salad w/Cranberry Vinaigrette (P)
Source: Toby Goldman (Original recipe was from Bon Appetit Magazine)
Serves: 6

1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 tsp. Dijon mustard
1 cup vegetable oil (I would use Canola)
10 cups mixed salad greens
2 apples, cored, sliced thin (Red Delicious, MacIntosh are good)
1/2 cup chopped walnuts, toasted

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.

Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Reserve additional dressing if needed.

Poster's Notes:
At a luncheon I attended yesterday, this salad was one of many that was served at the buffet table. It is excellent. And as luck would have it, I sat at the same table as the person who made it. She was kind enough to give me the recipe.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A