Cranberry Walnut Potato Salad Sundaysupper Recipes

CRANBERRY WALNUT POTATO SALAD #SUNDAYSUPPER

Steps:

• Coat potatoes in margarine and sprinkle with kosher salt.
• Wrap potatoes in aluminum foil and bake at 350 for 1 1/2 hours.
• Unwrap potatoes and allow to cool a bit before peeling. Cut into desired pieces (1 to 1 1/2-inches)
• While potatoes cool, mix dressing ingredients.
• Add celery to potato pieces. Coat with dressing.
• Serve warm or cold.

CRANBERRY WALNUT VINAIGRETTE

Steps:

• In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
• Makes about 3/4 cup vinaigrette.

EASY CRANBERRY-WALNUT SALAD

Steps:

• Make the jello according to quick set method on package.
• Pour into a 13 by 9 inch pan.
• Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight.
• When ready to serve, stir again so that the solid mass breaks up. Yummy!

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.