I had this salad for lunch and ate al fresco in my backyard. It is adapted from a recipe called "Thanksgiving Salad" which has been in B's family for years and is traditionally served on (what else?) Thanksgiving.
for the salad:
1/2 crisp apple such as Fuji, cored and cut into small pieces
2 celery stalks, chopped
1 Tablespoon dried cranberries
1 Tablepoon slivered or chopped almonds
for the dressing (enough for 1 serving):
2-3 teaspoons apple cider vinegar
2-3 teaspoons olive oil
1 teaspoon dijon style mustard
salt & pepper to taste
Whisk dressing ingredients in bowl. Add all other ingredients and toss until everything is coated with dressing.
This is also fantastic with fresh cranberries when they are in season but needs a bit if planning. The night before, cut cranberries in half. Add a generous amount of sugar, enough to coat cranberries. Let sit overnight. Use in place of dried cranberries.