12/05/2016 Apple-Walnut Tossed Salad

Apple-Walnut Tossed Salad

Recipe Courtesy of Cindy Schumacher

Dressing:
¼ cup red wine vinegar
¼ cup fresh cranberries
2 Tbsp. honey
1 Tbsp. sugar
1 Tbsp. chopped red onion
¼ tsp. salt
¼ tsp. pepper
¾ cup canola oil

Combine first 7 ingredients in a blender. Cover and process until blended.
Gradually add oil in a steady stream. Transfer to serving dish.

Salad:
2 packages (5 oz. each) spring mix
¾ cup chopped celery
½ cup dried cranberries
2 thinly sliced Granny Smith apples
1 can mandarin oranges, well drained
1 cup chopped walnuts, toasted

To toast walnuts:

Heat oven to 350. Spread nuts in a single layer on baking sheet. Roast for 5 to 10 minutes, tossing the nuts around occasionally to ensure even cooking. Nuts are done when they appear a shade darker and smell toasty.