Sick of leftovers yet?  How about a salad to get all that gravy out of your system?  This salad is so festive with the red and green…it’s time to deck the halls! I think I’m the only person in the entire country who doesn’t have a tree up yet…

Cranberry Apple Salad
serves 6-8


1 1/2 cups fresh cranberries, coarsely chopped (I use a food processor)
3 tablespoons sugar
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1/2 cup olive oil
1 cup chopped walnuts or pecans
2 large Granny Smith apples, chopped
1/4 cup sliced green onions
romaine lettuce or spinach mix


In a small bowl, combine cranberries and sugar.  Cover and refrigerate 8 hours or overnight.  You can just do this in the morning before serving the salad.  In a medium bowl, mix lime juice and mustard.  Add oil in a slow stream, whisking constantly.  Marinate nuts, apples, and onions in dressing 1-4 hours.


To serve (the really pretty way), line a large bowl with greens.   Spoon apple mixture over the leaves.  Make a well in the middle of the apple mixture and spoon in cranberry mixture.  OR you can just mix everything together (like I did).