Thanksgiving Salad

Source: America's Favorite Food Associations

A great treat to compliment any meal.

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Serves: 8
Prep Time: 15 minutes
Cook Time: 90-120

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6 ounces American Spoon Dried Cranberries
1 cup dried chestnuts
1 cup olive oil
1 cup Burgundy wine
1/4 cup fresh squeezed lime juice
1/4 cup scallions, thinly sliced
1 Tablespoon freshly grated lime zest
2 teaspoon Dijon mustard
3/4 teaspoon salt
3 Granny Smith apples
2 bunches watercress

TO REHYDRATE CHESTNUTS: Place chestnuts in a small sauce pan, cover with 1 3/4 cups of water and simmer for 45 minutes. Turn off heat and steep for 1 hour.

TO MOISTEN CRANBERRIES: Place cranberries in a bowl and cover with wine. Let stand at room temperature for 1-2 hours.

In a large glass bowl combine lime juice, dijon mustard and salt. While beating, add olive oil in a slow stream until all ingredients are well mixed. Core and cut apples into bite-size chunks; quarter rehydrated chestnuts. Place apple chunks, chestnuts and scallions in the bowl of dressing, stir. Cover. Marinate in refrigerator for 2 hours. Remove coarse stems from watercress. Line a glass bowl or platter with cleaned watercress. Arrange apple mixture around edge of platter or bowl. Drain cranberries. Spoon into center of dish. Sprinkle salad with lime zest and serve immediately.

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