Mixed Greens With Cranberry Vinaigrette Recipes

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

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.

MIXED GREENS WITH CRANBERRY VINAIGRETTE

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.

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.

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.

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, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.

VINAIGRETTE FOR MIXED GREENS

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

WINTER GREENS WITH CRANBERRY-PORT VINAIGRETTE

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 RASPBERRY VINAIGRETTE

Steps:

• Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
• Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

MIXED GREENS' SALAD WITH ROASTED CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper. Roast about 15 minutes or until golden brown.
• Remove from the oven and stir in the balsamic vinegar.
• Allow vinaigrette mixture to cool while assembling the salad.
• In a serving bowl, combine the salad ingredients. Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
• Garnish with toasted walnuts if desired. Add a shake or two of freshly ground black pepper if you wish.
• Yields 1 substantial salad serving or 2 smaller salad plate servings.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.