For dressing:
½ cup sour cream
½ cup mayonnaise
2 teaspoons lemon juice
1 teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon tarragon leaves, rubbed (when adding, rub between your fingers to release oils)

For salad:
1 green apple
1/4 cup dried cranberries
¼ cup chopped walnuts
whole lettuce


1. Blend all ingredients well. Chill at least 2 hours before serving. Refrigerate in a tightly covered container up to 2 weeks.
2. Make salad and drizzle dressing to taste.

Note: You may also want to try some of the following combinations
- Apples, celery, chopped walnuts
- Sliced bananas and pineapple chunks
- Chicken chunks, celery, and seedless grapes

Recipe courtesy of Pat Altomare, Pat's Kitchen, Eagle-Tribune, 2010.

More than any other side dish, salad allows the flavors of each season to shine through. Some of the salads made today can be as impressive as a fancy entrée.

I am one of those people who have been stuck in a rut for years when it comes to salads. It would inevitably be just lettuce, tomatoes, cukes, and occasionally a green pepper or red onion thrown in for color.

That has all changed. I now go out of the box. Adding different ingredients like any kind of nut, cubes of a flavorful cheese, and all kinds of fruit, has made me look at salads in a much different way from my usual. I enjoy many different kinds of salads now; and with ingredients such as lentils, roasted beets, and fennel, just to name a few. Some people know this as "Wedding Salad" as it was first enjoyed at a wedding a few years ago, and apparently that is what it ended up being called. Guests were impressed with the combination of simplicity, only 4 ingredients, and how delicious it was.

I have been making it often ever since, and have passed the recipe on to many, many people.

Apple-Walnut Salad
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