Cranberry-Mixed Greens Salad

Ingredients

• 1  8-ounce bottle light honey-mustard salad dressing
• 1/2  of a 16-ounce can jellied cranberry sauce
• 1  lemon or lime
• 2  tablespoons water
• 2  apples, cored and very thinly sliced crosswise
• 6  cups mixed salad greens
• 2  small beets or candy cane (chioggia) beets (about 12 ounces), trimmed, peeled, and thinly sliced
•   Chopped fresh cranberries or dried cranberries (optional)

Directions

For dressing: In a blender or food processor, combine salad dressing and jellied cranberry sauce; cover and blend until smooth. Pour into a small serving bowl; set aside.

Squeeze juice from lemon or lime into a medium bowl; add the water. Add apple slices to juice mixture; turn slices to coat well. Set aside.

In a large bowl, combine greens and sliced beets. Drain the apples; add to greens mixture. Gently toss together. Spoon greens mixture onto eight salad plates; drizzle with dressing. If desired, garnish with cranberries.

Make-Ahead Directions: Prepare dressing as directed in Step 1. Cover and chill for up to 1 week. Stir before using. Continue as directed in Steps 2 and 3.