Cranberry Apple Salad
1 1/2 cups cranberries (fresh or frozen - unthawed)
4 tablespoons sugar +
2 teaspoons sugar, divided
1 teaspoon grated orange zest
2 tablespoons fresh lime juice
2 teaspoons dijon-style mustard
1/2 cup olive oil or vegetable oil
2 large granny Smith apples -- cored and coarsely chopped
1 cup walnuts -- coarsely chopped
1/4 cup green onions -- sliced
1/2 cup golden raisins
1 head romaine lettuce or green and white kale
grated lime zest for garnish
Coarsely chop cranberries by hand or in food processor.
In medium sized bowl, combine cranberries, 4 tablespoons sugar and orange zest.
Cover; chill overnight.
In blender, blend lime juice, mustard and remaining 2 teaspoons sugar.
Add oil gradually, blending until mixture is smooth.
In bowl, mix together apples, walnuts, onions, and raisins; pour lime vinaigrette over all, cover and refrigerate 1-4 hours.
To serve, line a large platter with lettuce.
Spoon apple mixture onto platter leaving a 2" border of lettuce around edge.
Make a well in center of apple salad and spoon in cranberry mixture.
Garnish with lime zest.