Cranberry Almond Green Salad With Honey Mustard Vinaigrette Food

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.

CRANBERRY-ALMOND GREEN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In a large salad bowl, combine lettuce, almonds, and cranberries.
• In a jar with a tight-fitting lid, combine mustard, honey, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste, and shake again before serving.
• Pour dressing on salad and toss salad to coat. Crumble blue cheese on top, if using.

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.

CRANBERRY FETA SALAD

Steps:

• Toss greens with cranberries, cheese and walnuts in salad bowl.
• Beat vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
• Pour over salad; toss to coat.

HONEY DIJON APPLE BACON CRANBERRY SALAD

Steps:

• Add all of the SALAD ingredients into a large salad bowl.
• Combine all of the DRESSING ingredients in a smaller bowl and mix well. Pour the dressing over the salad.

PEAR & PECAN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream., In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries.,

CRANBERRY ALMOND LETTUCE SALAD

Steps:

• Combine dresssing ingredients in a jar with a lid and shake well.
• Combine salad ingredients in a large bowl.
• In a sauce pan or skillet combine sugar and almonds.
• Stir constantly until nuts are glazed.
• Be very careful not to burn.
• Pour nuts on waxed paper separating them to cool.
• Mix dressing with lettuce and top with almonds to serve.

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.

CRANBERRY-ALMOND VINAIGRETTE

Steps:

• Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.