Green Salad with Cranberry Vinaigrette

Green Salad with Cranberry Vinaigrette

264
Nancy W 0

"Green salad that is especially pretty to serve during the Christmas holidays."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Reviews

264
  1. 333 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

OMG! This was a huge hit at our Thanksgiving gathering. Everyone loved it! You definitely need to add the 2 Tbsp. of white sugar to decrease the tartness, but other than that this recipe is spo...

Most helpful critical review

I made this for our Thanksgiving feast, and made it exactly as written, then tasted. Besides being far too tart (which, after reading reviews, I was prepared to add sugar, but I gave the writte...

OMG! This was a huge hit at our Thanksgiving gathering. Everyone loved it! You definitely need to add the 2 Tbsp. of white sugar to decrease the tartness, but other than that this recipe is spo...

Have been making this salad past 4 years and just now finally rating it! The vinaigrette is a masterpiece in it's own and is wonderful on pork, chicken and turkey. When using in the salad, I als...

I can't speak for the salad, but I made the dressing and bottled it for Christmas gifts. It was just beautiful, and smelled heavenly! Because of the dressing's rich pink color, it looks very fes...

I keep meaning to write a review and after I have had people ask to take leftovers home and being asked to bring to our family's Christmas Eve dinner the time has come! Here is what I did to cha...

Very tasty - I added crumbled Gorgonzola cheese & a few "Craisins" with sliced chicken strips on top for a twist.

This salad is a winner! The dressing is easy to make and the cheese gives it a great flavor. I substituted Gorgonzola for the blue cheese and also added a little sugar to the dressing to cut ...

I made this for our Thanksgiving feast, and made it exactly as written, then tasted. Besides being far too tart (which, after reading reviews, I was prepared to add sugar, but I gave the writte...

I made this on Christmas eve and there was not a scrap left! When was the last time a green salad on a buffet table was eaten in its entirety? Even my father who claims salad is "rabbit food" ...

Good salad, great dressing! I felt it was pretty tangy so I, too, added a teaspoon of sugar to cut the bite. Thanks for sharing Nancy. The flavors mingle nicely and with red onion rings, the pre...