Ingredients
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
8
Bibb lettuce leaves
3/4
cup cubed Brie cheese
1/2
cup chopped walnuts, toasted*
Preparation
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.
