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Apple Walnut Salad with Cranberry Vinaigrette

SUBMITTED BY: Barrett      PHOTO BY: daveycooks

"This is a great salad to serve for Thanksgiving or any autumn meal."
PREP TIME  20 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup chopped walnuts
  • 1/4 cup cranberries
  • 1/4 cup balsamic vinegar
  • 1 cup red onion, chopped
  • 1 tablespoon white sugar
  • 1 tablespoon Dijon-style prepared mustard
  • 1 cup vegetable oil
  • salt and pepper to taste
  • 10 cups mixed salad greens, rinsed and dried
  • 2 Red Delicious apples, cored and thinly sliced

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  2. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
  3. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by Lynn S
I should have listened to the comments before trying this recipe. I like to follow the recipe first before changing anything BUT use less onion when you try this. It's an excellent recipe ---- very good, but a cup of red onions over powers the dressing. It was still good with the BIG onion flavor but I imagine better with less. I think next time I will use 1/3 cup. Really good!

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2005 by Nicole Janel
This salad was WONDERFUL and will definitely make again. My picky dinner guests (parents) loved it as well. The only change I made was to reduce the amount of onion based upon feedback from other reviews. Next time, I will cut up the apples in to smaller pieces (rather than wedges) and I will soak them in a lemon/water bath to keep them from turning brown.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by schmerna
Delicious. I doubled the cranberry and caramelized the apples.

10 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 277

  • Total Fat: 26.3g
  • Cholesterol: 0mg
  • Sodium: 93mg
  • Total Carbs: 10.8g
  •     Dietary Fiber: 2.8g
  • Protein: 2.2g

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