Apple-Cranberry Salad With Creamy Lemon Vinaigrette

• 2 granny smith apples, halved, cored, and cut into 3/4-inch chunks
• 1 medium lemon (zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice)
• 3 tablespoons canola oil or 3 tablespoons vegetable oil
• 2 tablespoons heavy cream
• salt & fresh ground pepper, to taste
• 1 large celery rib, sliced thin crosswise
• 3 tablespoons dried cranberries (Craisins)
• 1/4 cup toasted walnuts, chopped coarsely
• 1 head boston lettuce, leaves separated, rinsed, and dried

1. Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
2. In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
3. Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
4. Place a large leaf or two of lettuce onto each plate.
5. Spoon portion of salad onto each bed of lettuce and serve immediately.

granny smith apples, lemon, canola oil, heavy cream, salt, celery, cranberries, walnuts, boston lettuce

Taken from www.food.com/recipe/apple-cranberry-salad-with-creamy-lemon-vinaigrette-226951 (may not work)