Apple, Celery and Cranberry Salad with Creamy Lemon Vinaigrette

• 2 each apples, granny smith halved, cored, and cut into 3/4-inch chunks
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest freshly grated
• 2 1/2 tablespoons olive oil, extra-virgin
• 2 tablespoons sour cream, light
• 1 x salt and black pepper to taste
• 1 large celery stalks or 2 small, thinly sliced crosswise
• 4 tablespoons cranberries, dried
• 4 tablespoons walnuts toasted and coarsely chopped
• 1 bunch boston lettuce 1 large head, leaves separated, rinsed, and dried

1. Toss apples in 1/2 tablespoon lemon juice in medium bowl, set aside.
2. In small bowl, add remaining 1/2 tablespoon lemon juice and zest, stir in oil and sour cream, whisk until well blended.
3. Season with salt and black pepper.
4. Add celery, cranberries, and walnuts to apples.
5. Drizzle dressing over fruit mixture, toss to evenly coat.
6. Arrange a large leaf or two of lettuce onto each plate.
7. Divide salad onto each bed of lettuce and serve immediately.

apples, lemon juice, lemon zest freshly, olive oil, sour cream, salt, celery stalks, cranberries, walnuts, boston lettuce

Taken from recipeland.com/recipe/v/apple-celery-cranberry-salad-cr-51402 (may not work)