Jane's Favorite Tested Recipes
09/22/2006
Last Update
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Jane Echols
Ft. Myers, Florida
Apple-Walnut Tossed Salad with Cranberry Dressing
| ¼ cup red wine vinegar |
| ¼ cup fresh cranberries |
| 2 tablespoons honey |
| 1 tablespoon sugar |
| 1 tablespoon chopped red onion |
| ¼ teaspoon salt |
| ¼ teaspoon pepper |
| ¾ cup vegetable oil |
| Spinach or spring mix salad greens |
| Apple |
| Walnuts |
| Craisins |
For cranberry vinaigrette, combine the first seven ingredients in a blender; cover and process until blended. While processing, gradually add the oil in a steady stream. Transfer to a serving dish.
In a large bowl, toss the greens, apple, walnuts, and craisins. Toss with vinaigrette or serve on the side.
NOTE: This is in the October/November 2005 TASTE OF HOME magazine. I have fresh cranberries in my freezer, so I thawed out ¼ cup and made it. I also used splenda instead of sugar. The recipe did call for the walnuts to be toasted, but I forgot to do that and just added them as they were. The recipe did not call for craisins, but I added what I had left over from the wild rice and craisins recipe. I chose to use spinach for our greens and half a Granny Smith apple because I like tart apples. I only made enough salad for the two of us to go with our lunch, so I used half the apple, cut up; and a handful of nuts and craisins. The dressing is very refreshing and makes plenty for another time! I served it, today, with the Shrimp Scampi with Topping.