Apple Walnut Salad with Cranberry Vinaigrette

Can I tell you a secret?  I’m not a fan of Valentine’s Day.  Actually, I actively refuse to participate.  And no, this isn’t a sad pathetic single girl rant about not having a date and being totally depressed about it.  See, I’m a bit of a romantic.  Not a girly, chick-flick loving kind of romantic who wants heart shaped boxes of chocolate, but a take me out to dinner, walk me home, and give me a kiss goodnight kind of romantic.  Yeah, I’m old school like that.

I think it’s a great idea to express your feelings to a loved one.  I just don’t want those feelings to be dripping with pink, cupids, and those silly little heart candies.  Wouldn’t this expression of feelings mean so much more coming from a loved one on a day that isn’t dictated by Hallmark?  Wouldn’t it mean so much more if it was a spontaneous show of affection? 

Instead of planning for weeks for a date night at an overcrowded restaurant on February 14^th, I’d rather get a call any other day of the year saying “I’m taking you out to dinner tonight.  Dress up.”  Or, even better “I’m cooking dinner for you tonight.  See you at 8.”  See?  I’m totally a romantic.

I realize I am very much alone in these feelings about February 14^th, and that’s fine.  I get that people like to make a big deal of Valentine’s Day and go all out with the flowers and the chocolates and the fancy dinners.  Or maybe you’re more of a stay in and make dinner kind of couple.  If you are, I totally have a recipe for you.  It’s delicious, it’s very wintery, and it’s not girly and heart shaped (though it does have some pink in it).  I look out for my fellow romantics, even if they are the girly, chick-flick loving, Valentine’s Day celebrating kind.

Happy Valentine’s Day.  Or not.  It’s totally up to you.

Apple walnut salad with Cranberry Vinaigrette

Adapted from The Kosher Palette

Ingredients:

1 granny smith apple

1 gala apple

1/4 cup fresh or frozen cranberries, thawed

1 tablespoon chopped red onion

1 tablespoon sugar

1 teaspoon dijon mustard

1/4 cup balsamic vinegar
1/4 cup almond oil

1/4 cup canola oil

1/4 cup water

1/2 cup chopped walnuts, toasted

10 cups of your favorite greens (seen here: romaine and radicchio)

Salt and pepper to taste

Directions:

1.  Core and slice the apples thinly.  Place them in a bowl of ice water and lemon juice and set aside.

2.  Place cranberries, vinegar, onion, sugar, and mustard in a food processor and process until smooth.  Add in the oils and the water slowly, while the food processor is still going, until everything is blended smoothly.  Season to taste with salt and pepper. 

Feel free to make the dressing ahead of time, just cover it and refrigerate at this point.

3.  Remove the apples from the water and toss with the greens in a large bowl.  Pour on the dressing and toss again to evenly coat.  Serve immediately.

Enjoy!