Cranberry Walnut Salad With Leafy Greens Recipes

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.

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.

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.

KELLYMAC'S CRANBERRY WALNUT SALAD

Steps:

• Chop or tear lettuce into bite size pieces.
• Cut onion into half circle pieces.
• Add cranberries and walnuts and oranges if using.
• Toss salad with dressing.
• Plate and sprinkle with bleu cheese.
• Garnish with any remaining nuts, berries, or an orange slice.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

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.

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.

CRANBERRY WALNUT SALAD

Steps:

• In a food processor combine cranberries and sugar. Process until cranberries are chopped very very small. Set this mixture aside.
• Drain pineapple, and reserve the liquid.
• Pour jello into a bowl and dissolve with 1 cup bowling water. When jello is dissolved, mix in reserved pineapple juice and place in refrigerator until set.
• When jello is set mix in cranberries, cool whip, and walnuts. Stir until all is combined.
• Refrigerate until ready to serve.