Taste of Home's recipe for creamy cranberry apple salad combines whipped topping with marshmallows, cranberries, apples and grapes. Food.com features a spinach salad topped with apples, cranberries, walnuts and blue cheese, or try Betty Crocker's version with romaine, apples, cranberries, raisins and poppy seed dressing.
To create creamy cranberry apple salad, coarsely chop 1 12-ounce package of fresh cranberries, and place in a large bowl. Stir in 3 cups miniature marshmallows and 1 cup sugar, cover, and refrigerate for several hours. To serve, stir in 2 diced apples, 1/4 teaspoon salt and 1/2 cup each halved seedless red grapes and chopped walnuts. Fold in one thawed 8-ounce carton frozen whipped topping.
For spinach salad with cranberries and apples prepare separate topping ingredients: 1 apple cut into matchstick-sized slices, 1/4 cup dried cranberries, 1/4 cup chopped walnuts, and 1/4 cup crumbled feta or blue cheese. In a large salad bowl, toss 6 moderately packed cups fresh spinach leaves with 1/4 cup light balsamic or citrus vinaigrette salad dressing, and divide between 4 salad plates. Top each salad with a quarter of the topping ingredients, and serve.
For a twist, combine 2/3 cup sour cream with 1/3 cup mayonnaise in a small bowl, and set aside. Place 2 cups 1/2-inch cubed apples in a salad bowl, and toss with 2 teaspoons lemon juice. Stir in 1/2 cup each chopped celery, chopped walnuts, halved seedless green grapes and sweetened dried cranberries. Add dressing, toss, cover, and refrigerate for one hour before serving.