Cranberry Walnut Salad Food

SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE

Steps:

• In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
• Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

APPLE CRANBERRY WALNUT SALAD

Steps:

• Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
• Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

EASY CRANBERRY-WALNUT SALAD

Steps:

• Make the jello according to quick set method on package.
• Pour into a 13 by 9 inch pan.
• Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight.
• When ready to serve, stir again so that the solid mass breaks up. Yummy!

CRANBERRY, FETA AND WALNUT SALAD

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

KELLYMAC'S CRANBERRY WALNUT SALAD

Steps:

• Chop or tear lettuce into bite size pieces.
• Cut onion into half circle pieces.
• Add cranberries and walnuts and oranges if using.
• Toss salad with dressing.
• Plate and sprinkle with bleu cheese.
• Garnish with any remaining nuts, berries, or an orange slice.

CRANBERRY-WALNUT WILD RICE SALAD

Steps:

• Cook rices in separate saucepans as directed on packages. Cool slightly.
• Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

WARM CHICKEN, CRANBERRY & WALNUT SALAD

Steps:

• Cook chicken in 2 Tbsp. of the dressing in large skillet on medium-high heat 8 to 10 min. or until cooked through.
• Add cranberries; cook until heated through, stirring occasionally.
• Toss with remaining ingredients. Serve immediately.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY WALNUT CHICKPEA SALAD SANDWICH

Steps:

• Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
• In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
• Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
• Notes:.
• Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
• Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
• For the dressing, if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini -- it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
• Enjoy!