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.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
A great Fall and Winter salad. You could also use frozen cranberries when fresh cranberries are not available. Found online, adjustments made to suite our tastes.
Provided by AZPARZYCH
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
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, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.
MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE
This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8
Number Of Ingredients 10
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
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
FALL SALAD WITH CRANBERRY VINAIGRETTE
This is a great starter for Thanksgiving dinner that is both delicious and festive.
Provided by Cynthia
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
- Core and julienne one pear, core and dice the other.
- In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
- Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g
RED-AND-GREEN SALAD WITH CRANBERRY VINAIGRETTE
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fat 9 g, Fiber 2 g, Protein 3 g, Sodium 192 g
WINTER GREENS WITH CRANBERRY-PORT VINAIGRETTE
Categories Salad Cheese Leafy Green Nut Side Vegetarian Blue Cheese Cranberry Pistachio Port Winter Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.
- Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.
MIXED GREENS WITH CRANBERRY VINAIGRETTE
It takes just 20 minutes to make a tart vinaigrette that's then tossed with dressed-up spring greens.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 9 g, TransFat 0 g
RED AND GREEN SALAD WITH CRANBERRY VINAIGRETTE
Yield serves 8
Number Of Ingredients 11
Steps:
- Tear the frisée and red-leaf lettuce into bite-size pieces; combine with the spinach in a large bowl. Set aside.
- In a blender, combine the cranberries, vinegar, lime juice, sugar, salt, and oil; puree until the mixture is smooth.
- Sprinkle the dried cranberries over the salad greens in a bowl; toss to combine. Divide the salad among serving plates. Using a vegetable peeler to shave thin slices, divide the cheese among individual salads. Serve with cranberry vinaigrette on the side.
- (Per serving)
- Calories: 140
- Fat: 9g
- Cholesterol: 5mg
- Carbohydrate: 15g
- Sodium: 192mg
- Protein: 3g
- Fiber: 2g
GREEN SALAD WITH BASIC VINAIGRETTE
This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
- Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
- Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
- For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
WARM GREEN AND YELLOW SQUASH SALAD WITH CRANBERRY VINAIGRETTE
Make and share this Warm Green and Yellow Squash Salad With Cranberry Vinaigrette recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
- Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
- Chop the cranberries and add them to the vinaigrette.
- Stir to combine. Set aside.
- Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
- Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
- Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
- dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
- Do Ahead Tip:.
- The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.
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