Apple Walnut Salad With Cranberry Vinaigrette

• FOR THE CRANBERRY VINAIGRETTE:
• 1/2 cups Jellied Cranberry Sauce
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon Grated Orange Peel
• 2 Tablespoons White Balsamic Vinegar
• 2 Tablespoons Freshly Squeezed Orange Juice
• 1/4 teaspoons Kosher Salt
• FOR THE SALAD:
• 8 cups Torn Romaine Lettuce Leaves
• 2 whole Medium Gala Apples, Unpeeled, Cored And Cut Into Bite-sized Pieces
• 3 whole Medium Stalks Celery, Sliced
• 3/4 cups Dried Sweetened Cranberries
• 3/4 cups Cubed Monterey Jack Cheese
• 1/2 cups Chopped Walnuts, Toasted

1. For the dressing, place the cranberry sauce, olive oil, sugar, orange peel, vinegar, orange juice and salt in a blender or food processor. Cover and blend or process for 15-20 seconds or until smooth. At this point, the dressing can be refrigerated for up to 2 days. Let the dressing stand at room temperature about 1 hour before serving.
2. For the salad, place about 1 cup of the lettuce on 8 medium plates.
3. Stir together the apples, celery and cranberries; divide the mixture evenly among the salad plates. Sprinkle the top of each salad with with cheese and walnuts.
4. Serve the salad with cranberry vinaigrette. 8 servings.
5. NOTES: If making the salad ahead, toss the apple cubes in a little orange juice to keep them from browning.
6. Adapted from Pillsbury Thanksgiving cookbook.

cranberry sauce, ubc, sugar, white balsamic vinegar, freshly squeezed orange juice, ubc, salad, gala apples, stalks celery, cranberries, cheese, walnuts

Taken from tastykitchen.com/recipes/salads/apple-walnut-salad-with-cranberry-vinaigrette/ (may not work)