• Prep time
  • 20 minutes
  • Allergy

  • Egg
  • Dietary

  • Diabetic, Gluten Free, Vegetarian
  • Meal type

  • Salad
  • Misc

  • Serve Cold

So many local ingredients! Thanks to late fall and winter farmers markets I can make really fresh green salads all winter. The lemon and mayonnaise in the dressing are the only ingredients from afar.



  • 5 lady apples (sliced into bite size pieces )
  • 1 cup celery stalks (sliced thin — use inner stalks as they are milder tasting)
  • 1/2 cup organic cranberries (slice into thin rounds)


  • 1/2 cup organic mayonaise
  • 2 tablespoons lemon juice (fresh squeezed and seeds removed)
  • 1 tablespoon cranberry sauce – optional (I scoop up the juicy part of my homemade cranberry sauce for a pink dressing)
  • 1 pinch stevia or honey (sweeten to taste)


  • Salad
  • Step 1
  • Break up the leaves of salad mix or leaf lettuce and distribute 1/4 on each plate.
  • Step 2
  • preparing salad ingredients

    Add the 1/4 of the celery, apple slices, and cranberry pieces to each salad. Make the dressing using the steps below. Then dress and serve.
  • Dressing
  • Step 3
  • Cranberry Tinted Salad Dressing Ingredients Ready

    Gather the dressing ingredients.
  • Step 4
  • Dressing for greenslald with fruit

    Stir up the the dressing ingredients with a whisk. Taste and add salt or more of any ingredients to adjust the texture or flavor.
  • Step 5
  • Green salad with apples and cranberries on a pottery plate

    Another Example: This rendition of the salad is made with organic and local red leaf lettuce and the cranberry salad dressing.