Apple-Cranberry Salad With Creamy Lemon Vinaigrette - cooking recipe

Ingredients

2 granny smith apples, halved, cored, and cut into 3/4-inch chunks
1 medium lemon (zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice)
3 tablespoons canola oil or 3 tablespoons vegetable oil
2 tablespoons heavy cream
salt & fresh ground pepper, to taste
1 large celery rib, sliced thin crosswise
3 tablespoons dried cranberries (Craisins)
1/4 cup toasted walnuts, chopped coarsely
1 head boston lettuce, leaves separated, rinsed, and dried

Preparation

Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
Place a large leaf or two of lettuce onto each plate.
Spoon portion of salad onto each bed of lettuce and serve immediately.