Ingredients
- 1/2 cup chopped walnuts, toasted*
- 3/4 cup cubed Brie cheese
- 8 Bibb lettuce leaves
- 1/2 cup jellied cranberry sauce (from 14-oz can)
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 tablespoon grated orange peel
- 2 tablespoons white vinegar
- 2 tablespoons fresh orange juice
- 1/4 teaspoon salt
- 2 medium apples, cut into bite-size pieces (such as Gala or Braeburn)
- 3 medium stalks celery, sliced
- 3/4 cup dried sweetened cranberries
Cooking Instructions
In blender or food processor, place vinaigrette ingredients. Cover; blend or process 15 to 20 seconds or until smooth. Pour into 2-cup liquid measuring cup. Cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce-lined salad plates. Top each salad with cheese and walnuts. Serve with vinaigrette.