| | INGREDIENTS |
| 2 | Granny Smith apples , halved, cored, and cut into 3/4-inch chunks |
| 1 | Medium lemon , zested to yield 1/2 teaspoon zest, juiced to yield 2 tablespoons juice |
| 3 tablespoons | Canola oil or vegetable oil |
| 2 tablespoons | Heavy cream |
| | Table salt and ground black pepper |
| 1 | Large rib celery , sliced thin crosswise |
| 3 tablespoons | Dried cranberries |
| 1/4 cup | Toasted walnuts , chopped coarse |
| 1 | Head Boston lettuce , leaves separated, rinsed, and dried |
1. Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
2. In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
3. Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat. Place a large leaf or two of lettuce onto each plate. Spoon portion of salad onto each bed of lettuce and serve immediately.