Apple-Walnut Salad with Cranberry Vinaigrette

Looking for a delicious fruit salad recipe? Then check out this apple salad served with cranberry vinaigrette - ready in just 20 minutes! MORE+ LESS-

By Pillsbury Kitchens

May 21, 2010

Cranberry Vinaigrette

1/2

cup jellied cranberry sauce (from 14-oz can)

1/4

cup olive oil

tablespoons sugar

tablespoon grated orange peel

tablespoons white vinegar

tablespoons fresh orange juice

1/4

teaspoon salt

medium apples, cut into bite-size pieces (such as Gala or Braeburn)

medium stalks celery, sliced

3/4

cup dried sweetened cranberries

Bibb lettuce leaves

3/4

cup cubed Brie cheese

1/2

cup chopped walnuts, toasted*

Hide Images

1

In blender or food processor, place vinaigrette ingredients. Cover; blend or process 15 to 20 seconds or until smooth. Pour into 2-cup liquid measuring cup. Cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
2

In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce-lined salad plates. Top each salad with cheese and walnuts. Serve with vinaigrette.

*To toast walnuts, heat oven to 350°F. Spread walnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light golden brown.
Opt for cut-up pears instead of the apples, or a combination of both.
Keep apples from browning by tossing cut-up fruit with a bit of orange juice.