This is a great salad to serve with thanksgiving dinner! Or with any dinner. But because apples and cranberries are in season around thanksgiving, the main ingredients will have so much flavor during that time of year!

Leave a comment and let me know what you think.

Serves 6

1/3 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 Tbs chopped red onion
1 Tbs honey
1 tsp dijon mustard
1 cup olive oil
10 ounce bag mixed baby greens
2 medium granny smith apples, cored and thinly sliced
1 gala apple, cored and thinly sliced
1/4 cup blue cheese
1/4 cups green onions, chopped

1. Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using).

2. Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately.

The picture looks the salad look like it is drizzled with poop. If you use white balsamic vinegar instead of balsamic, the color will be lighter and prettier.