Apple Walnut Salad With Cranberry Vinaigrette Recipes

SPINACH SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
• Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• 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. Serve, passing remaining dressing separately.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• 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.
• Dressing can be made one day ahead of time and refrigerated. Bring to room temperature and whisk before using.
• Combine greens and apples in a large bowl. Toss with enough dressing to coat and sprinkle with walnuts.
• Serve, passing remaining dressing separately.
• Note1: I like Granny Smiths or Jonagold apples in this, although the original recipe calls for red delicious. I sometimes dice the apples, rather than slicing.
• Note2: This is an older recipe, and I use much less oil in it these days - maybe 2/3 cup? I just pour it in and taste until it tastes right. I use about 2/3 grapeseed or other neutral oil and 1/3 olive oil.

APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
• In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
• Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.