Apple Walnut Salad with Cranberry Vinaigrette

For the dressing, place the cranberry sauce, olive oil, sugar, orange peel, vinegar, orange juice and salt in a blender or food processor. Cover and blend or process for 15-20 seconds or until smooth. At this point, the dressing can be refrigerated for up to 2 days. Let the dressing stand at room temperature about 1 hour before serving.

For the salad, place about 1 cup of the lettuce on 8 medium plates.

Stir together the apples, celery and cranberries; divide the mixture evenly among the salad plates. Sprinkle the top of each salad with with cheese and walnuts.

Serve the salad with cranberry vinaigrette. 8 servings.

NOTES: If making the salad ahead, toss the apple cubes in a little orange juice to keep them from browning.

Adapted from Pillsbury Thanksgiving cookbook.