• 1/2 red onion
• 1 T. seasoned rice vinegar
• 1 to 2 T. fresh lemon juice
• Salt
• 2 to 4 T. extra virgin olive oil
• 1 tart apple, such as Granny Smith
• 4 to 5 C. mixed baby lettuces, baby spinach, or bite-sized pieces of green-leaf lettuce
• 2 T. dried cranberries (optional)
• 1/3 to 1/2 C. walnut halves, toasted

Healthy Cooking for the Jewish Home

A short time before serving, halve apple and cut into thin slices, leaving peel on.
Combine onion, apple, greens, and crangerries (if using) in a shallow bowl, and toss.

Pour dressing over salad and toss gently. Taste and adjust seasoning, adding more oil if needed. Garnish with walnuts and serve.

Makes 4 to 5 servings.

 -- Salads

Use one half and the other half microwave and store it for using it in the next dish in the next two or three days.

Keep it covered in the fridge or the edges will dry out.