updated on Index Salads

Cranberry Apple Salad

CrËme de Colorado, p. 73
serves 6-8
Combine, cover, and refrigerate overnight:
1 1/2 cups cranberries, coarsely chopped
3 Tbs. sugar
Dressing
Mix in small bowl:
2 Tbs. fresh lime juice
2 tsp. Dijon mustard
Pour in a slow stream while whisking:
1/2 cup virgin olive oil
Marinate in dressing for 1-4 hours:
1 cup chopped walnuts
2 large Granny Smith apples, cores and coarsely chopped
1/4 cup sliced green onions
To serve:
Combine cranberries and apples.  Spoon into bowl lined with
1 head romaine lettuce leaves.
Garnish with freshly grated lime peel
Original recipe suggests piling apple mix on romaine leaves, then making a well and adding cranberry mixture.
I have just used the dressing and made a Waldorf salad with red and green apples, skipping the marinating process.

A refreshingly different apple salad that is colorful and fresh tasting!

serves 6-8

  • 1 1/2 cups cranberries, coarsely chopped
  • 3 Tbs. sugar

NOTE:  I have simply used the dried cranberries and no sugar.  Much easier!!

  • 2 Tbs. fresh lime juice
  • 2 tsp. Dijon mustard
  • 1/2 cup virgin olive oil
  • 1 cup chopped walnuts
  • 2 large Granny Smith apples, cored and coarsely chopped
  • 1/4 cup sliced green onions

To serve:

1. Combine cranberries and sugar. Cover and refrigerate overnight.

2. Make dressing by blending together the lime juice and dijon mustard. Whisk in the olive oil in a thin stream, forming an emulsion.

3. Chop the apples, leaving the skin on.  Marinate in the dressing.

4. To assemble the salad, toss together the apples, nuts and cranberries.  Pile on a bed of whole romaine leaves.  Garnish with freshly grated lime peel.

Original recipe suggests piling apple mix on romaine leaves, then making a well and adding cranberry mixture.

I have just used the dressing and made a Waldorf salad with red and green apples, skipping the marinating process.

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