- 1/2 red onion
- 1 T. seasoned rice
- 1 to 2 T. fresh lemon
- 2 to 4 T. extra virgin
- 1 tart apple, such as
- 4 to 5 C. mixed baby
lettuces, baby spinach, or bite-sized
pieces of green-leaf lettuce
- 2 T. dried cranberries
- 1/3 to 1/2 C. walnut
Healthy Cooking for the Jewish Home
Halve the onion half and
thinly slice each quarter. Separate slices
in slivers. To make dressing, whisk vinegar
with lemon juice and salt to taste in a
small bowl. Whisk in oil.
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,
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.