Cranberry Apple Salad
serves 6-8
1 1/2 cups fresh cranberries, coarsely chopped (I use a food processor)
3 tablespoons sugar
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1/2 cup olive oil
1 cup chopped walnuts or pecans
2 large Granny Smith apples, chopped
1/4 cup sliced green onions
romaine lettuce or spinach mix
In a small bowl, combine cranberries and sugar. Cover and refrigerate 8 hours or overnight. You can just do this in the morning before serving the salad. In a medium bowl, mix lime juice and mustard. Add oil in a slow stream, whisking constantly. Marinate nuts, apples, and onions in dressing 1-4 hours.
To serve (the really pretty way), line a large bowl with greens. Spoon apple mixture over the leaves. Make a well in the middle of the apple mixture and spoon in cranberry mixture. OR you can just mix everything together (like I did).