Apple-Cranberry Salad With Creamy Lemon Vinaigrette

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
2. In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
3. Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
4. Place a large leaf or two of lettuce onto each plate.
5. Spoon portion of salad onto each bed of lettuce and serve immediately.