CRANBERRY WALNUT POTATO SALAD #SUNDAYSUPPER
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Serving Size 1/2 cup
CRANBERRY, FETA AND WALNUT SALAD
Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.
Provided by Graybert
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
A CRANBERRY SALAD KEEPSAKE
Sweet and tangy, this dish is simply yummy. Goes great with any meal or by itself.
Provided by Lori Winchester
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir boiling water and cherry gelatin together in a bowl until gelatin is completely dissolved.
- Heat cranberry sauce in a saucepan over medium heat until melted; stir into gelatin mixture.
- Stir apples and walnuts into the cranberry sauce mixture; add pineapple with juice and mix well. Refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 36.5 g, Fat 4.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 75.8 mg, Sugar 34.4 g
CRANBERRY-WALNUT SWEET POTATOES
If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead-just leave out the walnuts until you're ready to serve. -Mary Wilhelm, Sparta, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through., When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.
Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 55g carbohydrate (27g sugars, Fiber 6g fiber), Protein 4g protein.
CRANBERRY WALNUT CHICKPEA SALAD SANDWICH
Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 3-4
Number Of Ingredients 13
Steps:
- Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
- In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
- Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
- Notes:.
- Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
- Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
- For the dressing, if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini -- it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
- Enjoy!
Nutrition Facts : Calories 618.2, Fat 30, SaturatedFat 3.5, Sodium 771.9, Carbohydrate 72.2, Fiber 16.4, Sugar 5, Protein 20.8
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.
Nutrition Facts : Calories 474 kcal, Carbohydrate 26 g, Protein 8 g, Fat 40 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 537 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
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