Recipe by duonyte
From Bon Appetit 1995. My sister discovered this, and our entire family has loved it ever since. Try throwing in some crumbled bleu cheese or gorgonzola - tremendous!
Top Review by Maito
What a nice salad! The dressing was excellent, the balsamic vinegar works really well. I used walnut oil, which paired nicely, and only used 1/4 cup of it, since we like a lower ratio of oil in our dressing. The chopped fresh cranberries are quite mild -- surprisingly, and I only used one teaspoon of sugar (instead of one tablespoon). For us, it would have been too sweet if I had added any more. I used pink lady apples and they gave it a nice balance of tart and sweet as well. Thanks for a great recipe!
- 1⁄4 cup fresh cranberries or 1⁄4 cup frozen cranberries, thawed
- 1⁄4 cup balsamic vinegar
- 1 tablespoon chopped red onion
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 cup vegetable oil
- 10 cups mixed baby greens
- 2 apples, cored, thinly sliced
- 1⁄2 cup chopped walnuts, toasted
Directions See How It's Made
- 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: I use about 2/3 grapeseed or other neutral oil and 1/3 olive oil.