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.

Ingredients

4 serv.

granny smith apples, halved, cored, and cut into 3/4-inch chunks↗2
medium lemon (zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice)1
tablespoons canola oil or 3 tablespoons vegetable oil↗3
tablespoons heavy cream↗2
salt & fresh ground pepper, to taste
large celery rib, sliced thin crosswise↗1
tablespoons dried cranberries (Craisins)↗3
cup toasted walnuts, chopped coarsely↗1⁄4
head boston lettuce, leaves separated, rinsed, and dried↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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