Apple-Cranberry Salad
POSTED: 11:47 am PST November 24, 2002
UPDATED: 3:03 am PST November 14, 2011
Both the adults and kids will enjoy crispy red and green apples and sweet-tart dried cranberries in a creamy dressing made with pure maple syrup.
For the dressing:
¼ c. sour cream
2 tbsp. pure maple syrup
1 tbsp. fresh lemon juice
1 tbsp. mayonnaise
¼ tsp. celery seed
¼ tsp. powdered mustard
Dash of sweet paprika, preferably Hungarian (see Tip)
Dash of salt, or to taste
For the salad:
1 lg. red apple, cored and cut into ½-inch cubes
1 lg. green apple, cored and cut into ½-inch cubes
¼ c. coarsely chopped walnuts, preferably toasted
¼ c. dried cranberries
To make the dressing, whisk together all of the ingredients in a small bowl.
To make the salad, toss together all of the salad ingredients in a medium bowl. Add the dressing and toss again. Taste and adjust the seasoning.
Advance Preparation
This dressing will keep for up to 2 days in a tightly closed container in the refrigerator. Toss the dressing with the salad ingredients up to 2 hours before serving.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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