MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE
This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
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, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8
Number Of Ingredients 10
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.
MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE
Steps:
- Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
- Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
- Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.
PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
- In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
- Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.
MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE
Provided by Tom Seawell
Categories Salad Leafy Green Tomato Side No-Cook Vegetarian Low Cal Blue Cheese Dried Fruit Pecan Spring Bon Appétit San Francisco California Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.
MIXED GREENS' SALAD WITH ROASTED CRANBERRY VINAIGRETTE
Make and share this Mixed Greens' Salad With Roasted Cranberry Vinaigrette recipe from Food.com.
Provided by COOKGIRl
Categories Greens
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper. Roast about 15 minutes or until golden brown.
- Remove from the oven and stir in the balsamic vinegar.
- Allow vinaigrette mixture to cool while assembling the salad.
- In a serving bowl, combine the salad ingredients. Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
- Garnish with toasted walnuts if desired. Add a shake or two of freshly ground black pepper if you wish.
- Yields 1 substantial salad serving or 2 smaller salad plate servings.
Nutrition Facts : Calories 786, Fat 68.9, SaturatedFat 9.3, Cholesterol 11.1, Sodium 1271.4, Carbohydrate 36.4, Fiber 9, Sugar 13, Protein 16.4
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