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Apple-Cranberry Salad With Baby Greens

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Makes 12 servings

  • Balsamic Vinaigrette (recipe)
  • 6 crisp, sweet apples, Fuji, Gala or Granny Smith (about 2 pounds)
  • 2 cups chopped celery
  • 1 cup sweetened dried cranberries
  • 1 cup coarsely chopped walnuts
  • 2 (4-ounce) jars sliced pimientos, drained
  • 2 (5-ounce) packages mixed baby greens
  • 1 1/2 cups (6 ounces) crumbled feta cheese
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    1. Prepare vinaigrette and set aside. Peel apples, if desired, and cut into 1/2-inch cubes. Place in bowl with celery and cranberries; drizzle with about 3/4 cup vinaigrette and toss well. Cover and refrigerate until serving time.
    2. When ready to serve, stir walnuts and pimientos into apple mixture. Place salad greens in another bowl. Whisk remaining vinaigrette until well blended and drizzle desired amount over greens; toss gently. Arrange greens on platter or individual salad plates and top with apple-cranberry mixture. Sprinkle feta cheese over top.
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