Apple, Celery & Cranberry Salad with Creamy Lemon Vinaigrette
Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.
Yield
4 servingsPrep
10 minCook
0 minReady
16 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
Granny Smith apples
halved, cored, and cut into 3/4-inch chunks |
|
|
| 1 | teaspoon | lemon juice |
|
| ½ | teaspoon |
lemon zest
freshly grated |
|
| 2 ½ | tablespoons | olive oil, extra-virgin |
|
| 2 | tablespoons | sour cream, light | |
|
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 |
*
|
Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Directions
Toss apples in ½ tablespoon lemon juice in medium bowl, set aside.
In small bowl, add remaining ½ tablespoon lemon juice and zest, stir in oil and sour cream, whisk until well blended.
Season with salt and black pepper.
Add celery, cranberries, and walnuts to apples.
Drizzle dressing over fruit mixture, toss to evenly coat.
Arrange a large leaf or two of lettuce onto each plate.
Divide salad onto each bed of lettuce and serve immediately.
Comments
An excellent recipe that is both healthy and delicious. The only difference I made was that I lightly toasted the walnuts for 8 minutes at 350 F to bring out the wonderful fragrance. The end result was wonderful.
It is really a innovative one and best for a person like me who is on diet.