Cranberry Apple Salad

• Gluten free

• Meat

  • 2 Hearts of romaine lettuce

• Produce

  • 1 1/2 cups Cranberries, fresh
  • 2 Granny smith apples
  • 1/4 cup Scallions

• Condiments

  • 2 tsp Dijon mustard
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Walnuts

Found on floatingkitchen.net

Description

Ingredients

• 1 1/2 cups fresh cranberries, thawed if frozen
• 3 tablespoons sugar
• 2 tablespoons fresh lime juice
• 2 tsp. Dijon mustard
• 1/2 cup extra-virgin olive oil
• 2 Granny Smith apples, cored and chopped
• 1 cup walnuts, roughly chopped
• 1/4 cup sliced scallions, white and light green parts only
• 2 hearts of romaine lettuce, roughly chopped

Directions

• In your food processor with the blade attachment, pulse the cranberries until they are coarsely chopped. Transfer them to a small bowl and stir in the sugar. Cover and refrigerate the cranberries for at least 2 hours, or up to overnight.
• In a medium bowl, combine the lime juice and mustard. Then slowly whisk in the olive oil. Add the apples, walnuts and scallions, tossing to coat everything in the dressing. Cover and refrigerate the apple-walnut mixture for at least 1 hour, or up to overnight.
• To serve with a layered presentation, first line a large plate or platter with the chopped romaine lettuce. Then spoon the apple-walnut mixture over the romaine. And finally top with the chopped cranberries. Enjoy!

Nutrition