Recipe: Mixed Apple Salad with Creamy Orange Dressing

MIXED APPLE SALAD WITH CREAMY ORANGE DRESSING

1/3 cup orange marmalade
2 tablespoons apple juice
2 tablespoons fresh lemon juice
5 to 6 large apples with different color peel, each sliced in 8-12 wedges
1/3 cup sweetened dried cranberries
FOR THE CREAMY ORANGE DRESSING:
1 (3 oz.) pkg. cream cheese, softened
1/3 cup sweet orange marmalade
1 (6 oz.) container vanilla yogurt
2 teaspoons fresh lemon juice
FOR THE GLAZED PECANS (optional):
1/2 cup pecan pieces
2 tablespoons sugar

Mix orange marmalade, apple juice and lemon juice in a medium glass serving bowl until smooth. Add sliced apples and dried cranberries to bowl; toss gently to coat apples. Cover bowl with sheet of Reynolds Plastic Wrap. Refrigerate until ready to serve

TO MAKE THE DRESSING:
Beat cream cheese and orange marmalade in small bowl on medium speed with electric mixer until smooth. Add yogurt and lemon juice; beat until smooth. Pour dressing into a small glass bowl; cover bowl with sheet of plastic wrap. Refrigerate 2 hours or until chilled.

TO MAKE THE GLAZED PECANS, IF DESIRED:
Place pecans and sugar in small skillet. Stir constantly over medium heat until sugar melts and coats pecans. Spread pecans on sheet of Reynolds Release Non-stick Foil; cool completely.

Sprinkle pecans over apple salad just before serving.

REYNOLDS KITCHENS TIP:
Use Reynolds Plastic Wrap to make a simple, but stunning wrap for transporting your salad. Cover both glass bowls with clear plastic wrap, stretching to seal tightly; set aside. Fold a 3 foot long sheet of color plastic wrap several times to make a long strip. Repeat to make two more strips with color plastic wrap. Criss-cross two strips on counter. Place bowl of Mixed Apple Salad in center of criss-crossed plastic wrap. Stack smaller bowl of Creamy Orange Dressing on top of bowl of Mixed Apple Salad. Bring up two opposite strips over top bowl and tie ends together. Repeat with remaining strips. Use a third strip of color plastic ribbon to make a bow. Use double stick tape to hold bow together and to attach bow to the top bowl.

Servings: 8-10
Source: Reynolds Kitchens