Baby Greens Salad With Cranberry Balsamic Vinaigrette Recipes

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

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.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

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.

RED-AND-GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
• In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
• Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.

MIXED GREENS WITH CRANBERRY VINAIGRETTE

Steps:

• In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries.
• In serving bowl, toss all salad ingredients with vinaigrette just before serving.

CRANBERRY BALSAMIC VINAIGRETTE

Steps:

• Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

CRANBERRY BALSAMIC SALAD

Steps:

• In a large bowl, combine the spinach, salad greens, oranges, cheese and onion. In a small bowl, whisk the vinaigrette, orange juice and zest. Drizzle over salad; toss to coat. Sprinkle with cranberries and almonds.

BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
• To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
• Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

BABY GREENS SALAD WITH STRAWBERRIES AND BLUE CHEESE

Steps:

• Make the dressing.
• Whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand).
• In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
• Place greens in salad bowl. Add desired amount of dressing and toss.
• Add almond slices and Blue cheese and lightly toss.
• Serve immediately.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
• Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately.