"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salad of Red Leaf Lettuce, Cranberries, and Lime Dressing Recipe

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This recipe for Salad of Red Leaf Lettuce, Cranberries, and Lime Dressing, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Eastman Family
Added: Tuesday, April 22, 2008


1 cups fresh cranberries
3 T. sugar
1 cup chestnuts, roasted, peeled and quartered
3 apples, cut into bite-size pieces
1 T. lime zest
cup thinly sliced scallions, tender green portion, or chives
1 bunch watercress- coarse stems removed
1 bunch red leaf lettuce, torn (4 generous cups of lettuce)

3 T. fresh lime juice, or to taste
2 tsp. Dijon-style mustard
cup salad oil and/or olive oil
Salt and freshly ground pepper
Pinch of sugar
Garnish with your favorite blue cheese-optional

Coarsely chop cranberries. In a small bowl, toss with the sugar. Allow them to stand, covered and chilled, for at least 1 hr or overnight. Prepare the dressing by combining well in a processor, a blender, or whisking in a bowl. Season to taste.

Toss dressing with apples, chestnuts and scallions. Marinate, covered and chilled, for 1 to 4 hours. Add toasted pecans when you serve the salad. Place the watercress and red leaf lettuce in a salad bowl. Arrange the apple mixture around the edge. Spoon the cranberries in the center and sprinkle with the lime zest. Toss to serve, if desired. Garnish top with your favorite blue cheese.




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