Recipe: Waldorf Salad with Cranberries and Walnuts

Serves 8 to 10

- 1/2 cup walnuts

- 3 large Granny Smith apples

- 2 large Fuji apples

- 1 ½ tablespoons lemon juice

- ¾ cup diced celery

- 2 thin green onions, finely chopped

- ½ cup dried cranberries

- 1/3 cup walnut oil

- 2 to 3 tablespoons sherry vinegar or white balsamic vinegar

- ¼ teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees. Spread walnuts on a rimmed baking sheet and bake until lightly toasted and fragrant, 8 to 10 minutes. Pour onto a plate to cool and then chop coarsely.

2. Halve and core the apples and cut into ½-inch dice. In a large bowl, toss the apples with lemon juice. Add celery, green onions, cranberries and toasted walnuts. Drizzle with oil and vinegar, and sprinkle with salt and pepper. Toss to mix well. Cover and refrigerate a few hours until serving time.

From "Williams-Sonoma Thanksgiving Entertaining"