Apple-Cranberry Salad with Creamy Lemon Vinaigrette
By America's Test KitchenPublished on September 14, 2011
Time
15 minutes
Yield
Serves 4
Ingredients
2 Granny Smith apples, halved, cored, and cut into ¾-inch chunks1 medium lemon, zested to yield ½ teaspoon zest, juiced to yield 2 tablespoons juice3 tablespoons canola oil or vegetable oil2 tablespoons heavy cream Salt and ground black pepper 1 large rib celery, sliced thin crosswise3 tablespoons dried cranberries ¼ cup toasted walnuts, chopped coarse1 head Boston lettuce, leaves separated, rinsed, and dried
Before You Begin
If you are unable to get dried cranberries for this recipe, you can simply substitute raisins.
Instructions
- 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.
Time
15 minutesYield
Serves 4Ingredients
2 Granny Smith apples, halved, cored, and cut into ¾-inch chunks
1 medium lemon, zested to yield ½ teaspoon zest, juiced to yield 2 tablespoons juice
3 tablespoons canola oil or vegetable oil
2 tablespoons heavy cream
Salt and ground black pepper
1 large rib celery, sliced thin crosswise
3 tablespoons dried cranberries
¼ cup toasted walnuts, chopped coarse
1 head Boston lettuce, leaves separated, rinsed, and dried
Ingredients
2 Granny Smith apples, halved, cored, and cut into ¾-inch chunks
1 medium lemon, zested to yield ½ teaspoon zest, juiced to yield 2 tablespoons juice
3 tablespoons canola oil or vegetable oil
2 tablespoons heavy cream
Salt and ground black pepper
1 large rib celery, sliced thin crosswise
3 tablespoons dried cranberries
¼ cup toasted walnuts, chopped coarse
1 head Boston lettuce, leaves separated, rinsed, and dried
Ingredients
2 Granny Smith apples, halved, cored, and cut into ¾-inch chunks
1 medium lemon, zested to yield ½ teaspoon zest, juiced to yield 2 tablespoons juice
3 tablespoons canola oil or vegetable oil
2 tablespoons heavy cream
Salt and ground black pepper
1 large rib celery, sliced thin crosswise
3 tablespoons dried cranberries
¼ cup toasted walnuts, chopped coarse
1 head Boston lettuce, leaves separated, rinsed, and dried
Why This Recipe Works
With our winter fruit salad recipes, we found ways to combine winter fruits with other ingredients to make substantial, flavorful salads.
Before You Begin
If you are unable to get dried cranberries for this recipe, you can simply substitute raisins.
Instructions
- 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.
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