Stephanie McKendree, Fields Club Senior Women B7
2 Tbsp. fresh lime juice
2 tsp. Dijon mustard
½ cup olive oil
2 large Granny Smith apples, coarsely chopped
1 cup walnuts, chopped
¼ cup sliced green onions
3 Tbsp. sugar
1 ½ cups dried cranberries
1 head of romaine lettuce, torn for base
Whisk together lime juice and mustard, and gradually whisk in olive oil to make your dressing. Place apples, walnuts, and green onions in a bowl. Pour dressing over mixture, toss to coat. Cover and chill about 2 hours. Sprinkle sugar over cranberries and toss to coat. Add to apple mixture and toss. Line platter with lettuce and top with salad, or just serve in a bowl. Makes 4 servings.
