In the North, Fall is the perfect time to serve this refreshing salad;  Michigan has so many apples to choose from.  The sweetness of the apples and cranberries and the crunch of the nuts and celery go together so well.  Even if you do not live in “apple country” just use your favorite eating apple.  Honey Crisp is a favorite in my household and this recipe was Gene’s favorite.

• 4 favorite apples of your choice
• 1-1/2 cups walnut pieces, toasted
• 2 stalks celery, trimmed and sliced (about 1 cup)
• 1/3 cup dried cranberries or cherries
• 3 tbsp. mayonnaise
• 2 tbsp. fresh lemon juice
• 2 tbsp. unseasoned rice wine vinegar
• salt to taste

Core the 4 apples and cut into small chunks.  Toast the walnuts in a dry skillet (I prefer this method to toasting them in the oven) until slightly brown.  Add the rest of the ingredients and stir well.  Depending on the size of your apples, you might need more dressing (mayonnaise, lemon juice and vinegar mixture).  Refrigerate for up to 6 hours.

This is another good recipe with a different dressing.

• 2 tbsp. olive oil
• 1 tbsp. cider vinegar
• 1 tbsp. chives, minced
• 1 tsp. sugar
• 1 tsp. Dijon mustard
• salt and pepper to taste
• 6 cups romaine torn into pieces
• 1 favorite apple, cut into matchsticks
• 1/3 cup  walnuts, chopped and toasted
• 1/3 cup dried cranberries or cherries

Combine the oil, vinegar, chives, sugar and Dijon.  Season to taste with salt and pepper.

Toss lettuce with dressing and divide among 6 plates.  Top each salad with apple, walnuts and cranberries.