Apple and Cranberry Salad

Name: Apple and Cranberry Salad
Yield: Makes 8 cups
Cuisine: United States
Ingredients: ¾ cup extra-virgin olive oil; 4 tart, crisp apples such as Granny Smiths, cored and cut into ½-inch dice; 4 tart, crisp apples such as Granny Smiths, cored and cut into ½-inch dice; 4 tart, crisp apples such as Granny Smiths, cored and cut into ½-inch dice; ½ cup thinly sliced scallions; 2 cups fresh cranberries, coarsely chopped; 4 tablespoons sugar; 2 bunches (about 2 cups) watercress; ¼ cup freshly squeezed lime juice; 1 tablespoon Dijon mustard; 1 teaspoon salt; Several grindings of white pepper

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This crisp and tangy salad, suggested by Martha Kropf, offers an excellent balance to the rich and heavy foods that make up the Thanksgiving feast.

Ingredients

¼ cup freshly squeezed lime juice
1 tablespoon Dijon mustard
1

Americas
United States
Condiment
Dinner
Gluten-free
Vegan

Method

In a medium-size glass bowl combine the lime juice, mustard, salt, and pepper. Stir. While beating continuously, add the olive oil in a thin, steady stream. Add the diced apple and sliced scallion. Toss to coat all the ingredients. Cover with plastic wrap. Let stand in the refrigerator for 2 to 3 hours.
In another glass bowl, combine the chopped cranbe