Apple Celery And Cranberry Salad With A Creamy Lemon Vinaigrette

This apple salad is not your typical Waldorf salad, but rather a refreshing and vibrant dish that perfectly balances sweet and tangy flavors.

Tart but sweet Granny Smith apples and crunchy celery, combined with a burst of tartness from dried cranberries, and earthy walnuts, creating a delightful but a harmonious blend of textures and tastes while resting on a bed of tender butter leaf lettuce.

The creamy lemon vinaigrette adds a zesty and velvety touch, perfectly tying together the contrasting elements for a harmonious and satisfying dining experience.

Everything ties together – No Not With Mayonnaise – but rather a creamy lemon vinaigrette that adds zesty, velvety, creamy notes, while elevating the salad to a whole new level of deliciousness.

As you savor each bite with its burst of freshness and tanginess, you’ll be left feeling satisfied and refreshed.

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Enjoy this exquisite Apple Celery And Cranberry Salad With A Creamy Lemon Vinaigrette as a light and wholesome lunch or as a side to complement any main course.

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Apple Celery And Cranberry Salad With A Creamy Lemon Vinaigrette

2 Granny Smith apples, seeded, stemmed, cored, chopped (1/2-inch chunks)

1 tablespoon lemon juice

1 teaspoon lemon zest

2 1/2 tablespoons extra virgin olive oil

2 tablespoons sour cream, full fat, cultured * See Cook’s Notes

1 large celery stalk, chopped

4 tablespoons dried cranberries

1/2 cup walnuts

1 head of Boston leaf lettuce

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Cook’s Notes

For the sour cream in this recipe, we opted for the brand Tillamook. It’s made with high-quality milk, cream and live active cultures (or beneficial bacteria). The cultures make the sour cream tangy and creamy.

The tangy and creaminess of using Tillamook sour cream adds real flavor to the lemon dressing.

Other brands may use high-quality milk and cream, but typically the enzymes used are factory developed or engineered making for a thicker and blander tasting sour cream.

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Toss apples with ½ tablespoon lemon juice in medium bowl, set aside.

In small bowl, add remaining ½ tablespoon lemon juice and zest, stir in olive oil and sour cream, whisk until well blended.

Season with salt and black pepper, as needed, to taste.

Next, add the celery, cranberries, and walnuts to apples. Pour dressing over mixture, toss to coat evenly.

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Arrange three to four lettuce leaves onto 4 individual salad plates. Using a large serving spoon, divide the salad evenly among the prepared salad plates and serve.

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Try These Delicious Recipes Using Apples

• Homemade Cinnamon Brown Sugar Applesauce
• Baked Apples Apple Pie
• French Apple Cake

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