CRANBERRY VINAIGRETTE RECIPES

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GREEN SALAD WITH CRANBERRY VINAIGRETTE RECIPE | ALLRECIPES



Green Salad with Cranberry Vinaigrette Recipe | Allrecipes image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Vinaigrette Dressing

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, CarbohydrateContent 6.2 g, CholesterolContent 10.6 mg, FatContent 19.2 g, FiberContent 2.7 g, ProteinContent 6.5 g, SaturatedFatContent 4.4 g, SodiumContent 405.1 mg, SugarContent 1.1 g

GREEN SALAD WITH CRANBERRY VINAIGRETTE RECIPE | FOOD ...



Green Salad with Cranberry Vinaigrette Recipe | Food ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 6 to 8

Number Of Ingredients 10

2/3 cup cranberries, thawed if frozen
2 tablespoons honey, plus more as needed
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 head butter lettuce, large leaves torn
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

Steps:

  • Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
  • Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
  • Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

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