Cranberry Balsamic Salad Recipes

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.

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 SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE

Steps:

• Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
• In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

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.

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.

APPLE CRANBERRY WALNUT CHOPPED SALAD

Steps:

• In a large bowl, combine the lettuce, apples, cranberries, walnuts, bacon, and feta cheese.
• In a smaller bowl, combine poppy seed dressing with balsamic vinaigrette. Drizzle over salad right before serving. If you prefer your salad to have more dressing, feel free to experiment with the combination.

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.

CRANBERRY SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

CRANBERRY, FETA AND WALNUT SALAD

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

CRANBERRY FETA SALAD

Steps:

• Toss greens with cranberries, cheese and walnuts in salad bowl.
• Beat vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
• Pour over salad; toss to coat.

APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING

Steps:

• Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.