Apple-cranberry Salad With Creamy Lemon Vinaigrette


2 Granny Smith apples , halved, cored, and cut into 3/4-inch chunks
1 Medium lemon , zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice
3 tablespoons Canola oil or vegetable oil
2 tablespoons Heavy cream
Table salt and ground black pepper
1 Large rib celery , sliced thin crosswise
3 tablespoons Dried cranberries
1/4 cup Toasted walnuts , chopped coarse
1 Head Boston lettuce , leaves separated, rinsed, and dried


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