Ingredients Jump to Instructions ↓

  1. 1 8-ounce bottlelight honey-mustard salad dressing

  2. 1/2 of a 16-ounce canjellied cranberry sauce

  3. 1 lemon or lime

  4. 2 tablespoonswater

  5. 2 apples, cored and very thinly sliced crosswise

  6. 6 cupsmixed salad greens

  7. 2 smallbeets or candy cane (chioggia) beets (about 12 ounces), trimmed, peeled, and thinly sliced Chopped fresh cranberries or dried cranberries

Instructions Jump to Ingredients ↑

  1. Directions For dressing: In a blender or food processor, combine salad dressing and jellied cranberry sauce; cover and blend until smooth. Pour into a small serving bowl; set aside. Squeeze juice from lemon or lime into a medium bowl; add the water. Add apple slices to juice mixture; turn slices to coat well. Set aside. In a large bowl, combine greens and sliced beets. Drain the apples; add to greens mixture. Gently toss together. Spoon greens mixture onto eight salad plates; drizzle with dressing. If desired, garnish with cranberries. Make-Ahead Directions: Prepare dressing as directed in Step 1. Cover and chill for up to 1 week. Stir before using. Continue as directed in Steps 2 and 3.


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