Janice Whitney's Green Salad

Janice Whitney's Green Salad
By Janice Whitney

1/4 cup fresh or frozen cranberries
1/4 cup balsamic vinegar
1 tbsp red onion, chopped
1tsp dijon mustard
1 tbsp sugar
1 cup vegetable oil
10 cups mixed baby greens (and romaine also if desired)
2 red delicious apples (cored and thinly sliced)
1/2 cup walnuts (chopped and lightly toasted)

Puree cranberries in food processor until smooth. Add vinegar, onion, sugar, mustard, and process until well blended. Transfer to a medium bowl. Season with salt and pepper to taste. Cover and chill ahead.

Bring cranberry mixture to room temperature before serving and whisk before using. Pour enough dressing on greens to coat; add walnuts. Serve leftover dressing on the side.