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Holiday Green Salad

SUBMITTED BY: Rita Farmer 

"The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat, believes Rita Farmer of Houston, Texas. 'It's a refreshing salad to make for a luncheon or an evening meal,' she notes."
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 5.0
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 6 cups torn iceberg lettuce
  • 6 cups torn romaine
  • 3 green onions, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/4 cup vegetable oil
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries
  • 1/4 cup sliced almonds, toasted

DIRECTIONS

  1. In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on dec. 22, 2008 by mag 
Dressing goes very well with the dried cranberries & roasted almonds. I had used red leaf... MORE


 
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