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
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
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
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.
WARM FARRO SALAD WITH ROASTED BUTTERNUT SQUASH AND SPICED CRANBERRY VINAIGRETTE
This warm fall salad is great with grilled or roasted chicken. Grilled lamb chops would also pair beautifully due to the addition of feta and fresh mint.
Provided by Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes. Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.
- Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.
- When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil.
SIMPLE GREEN SALAD WITH HERB VINAIGRETTE
Steps:
- To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
- Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
- Slice the tortillas into 4-inch long, thin, triangular strips.
- In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
- Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
- To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.
ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE
Categories Salad Leafy Green Vegetable Side Roast Thanksgiving Wheat/Gluten-Free Cranberry Bacon Fall Healthy Chestnut Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
- Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
- While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
- Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
- Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.
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.
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