Prep 15 mins
Cook 0 mins
This delicious salad comes from Cook's Illustrated Magazine. This colorful salad makes a beautiful addition to any holiday table. Raisins make a suitable substitute for the dried cranberries.
- 2 granny smith apples, halved, cored, and cut into 3/4-inch chunks
- 1 medium lemon (zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice)
- 3 tablespoons canola oil or 3 tablespoons vegetable oil
- 2 tablespoons heavy cream
- salt & fresh ground pepper, to taste
- 1 large celery rib, sliced thin crosswise
- 3 tablespoons dried cranberries (Craisins)
- 1⁄4 cup toasted walnuts, chopped coarsely
- 1 head boston lettuce, leaves separated, rinsed, and dried
- Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
- In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
- Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
- Place a large leaf or two of lettuce onto each plate.
- Spoon portion of salad onto each bed of lettuce and serve immediately.
Waldorf-type salads are a favorite of mine, so I knew I would like this one. The Craisins were an interesting addition, and while I think I'd like it just as well without them, they do make a salad that is colorful and would be well suited to a holiday like Thanksgiving or Christmas. But oh, the dressing is simply heavenly--it's a great idea to include the lemon zest as well as lemon juice. Thanks for a treat, Bev@