Apple Cranberry Thanksgiving Salad

The first time I spent Thanksgiving with my in-laws I was served this salad and have been hooked ever since.  Every Fall when I see fresh cranberries at the store I immediately start craving this salad.  It's the thing everyone asks me to bring to holiday meals.  It's sweet & tangy and a light & healthy balance to the heavier holiday favorites on your plate.

 

Apple Cranberry Thanksgiving Salad

 

1 1/2 cups fresh cranberries

3 T sugar

1/4 cup olive oil

1/4 cup vegetable oil

2 T cider vinegar

2 t Dijon style mustard

3 tart apples such as Granny Smith or Fuji

1 cup sliced celery

1 cup toasted almonds

Romaine lettuce leaves

Chopped fresh parsley

salt & pepper to taste

Cut cranberries in half.  Toss with sugar and refrigerate covered, overnight (or at least several hours)

 Whisk together oils, vinegar, mustard, salt and pepper.

Core apples and cut into bite sized pieces, leaving skin on.  Slice celery.  Toast almonds in shallow baking pan and allow to cool (or buy pre-toasted).  Add apples, celery and almonds to dressing mixture and refrigerate covered, 1 hour.

Line a bowl or serving dish with romaine leaves. 

 

 Add cranberries to apple mixture.



Mound salad over romaine lettuce. Sprinkle with chopped parsley to serve.  At a big holiday meal, people will just spoon out the salad, leaving the romaine leaves as decoration but today I served myself on a single plate and the romaine will be part of my salad.  You can also chop the romaine and toss the whole thing.  I've also made this with dried cranberries when fresh are not available.