This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.
—GRETCHEN FARR PORT ORFORD, OR
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
1 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup water
1/2 cup cider vinegar
1 1/2 teaspoons Dijon mustard
3 tablespoons olive oil
SALAD
2 packages (5 ounces each) spring mix salad greens
1 medium tart apple, chopped
2/3 cup dried cranberries
2/3 cup glazed walnuts
2/3 cup crumbled blue cheese
1. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes.
2. Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed.
3. While processing, gradually add oil in a steady stream. Refrigerate mixture until serving.
4. Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts.
5. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.