Cranberry-Apple Salad

Southern Living
For this festive holiday salad, toss together chopped Granny Smtih apples, chopped walnuts, and sliced green onions with a dressing made from lime juice, olive oil, and Dijon mustard.  Add dried cranberries, then serve atop a bed of torn romaine lettuce.
Makes 4 servings


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2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1/2 cup olive oil
2 large Granny Smith apples, coarsely chopped
1 cup walnuts, chopped
1/4 cup sliced green onions
3 tablespoons sugar
1 1/2 cups dried cranberries
1 head romaine lettuce, torn


Whisk together lime juice and mustard. Gradually whisk in oil.

Place apples, walnuts, and green onions in a bowl. Pour dressing over apple mixture; toss to coat. Cover and chill 2 hours.

Sprinkle sugar over cranberries, and toss to coat. Add to apple mixture, and toss. Line a serving platter with lettuce; top with salad.

Created date

October 2002