ROMAINE SALAD WITH APPLES AND CRANBERRIES
Crunchy apple and chewy dried cranberries bring a bit of sweetness to an ordinary green salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In large serving bowl, place lettuce, apple, cranberries and green onions.
- Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 0 g
APPLE-CRANBERRY SALAD
Great salad you can serve on the side of a main dish or add roasted chicken and have as a meal! Chopped Belgian endive and radicchio can be substituted for the baby greens if you prefer a more exotic twist on salad recipes.
Provided by Lisawas
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
- Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 21.5 g, Cholesterol 6.3 mg, Fat 18.6 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 160.5 mg, Sugar 14.4 g
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
ROMAINE SALAD WITH KALE, APPLES & CRANBERRIES
Fresh and crispy romaine is used as the base, sweet and crunchy apples, tart unsweetened cranberries or cherries and omega-3 rich walnuts or gut-cleansing pumpkin seeds make this salad full of flavor, texture and a plethora of vitamins minerals.
Provided by Diane Smith
Categories Plantricious Salads / Dressings
Time 25m
Number Of Ingredients 15
Steps:
- Place all of the salad ingredients, except the apple slices, into a large bowl.
- Place the dressing ingredients into a blender and blend on high until smooth.
- Drizzle the dressing over the salad ingredients and toss to coat.
- Place the apple slices around the bowl in an decorative pattern.
Nutrition Facts : Calories 294 kcal, Carbohydrate 43.4 g, Protein 8.7 g, Fat 12.9 g, SaturatedFat 2 g, Sodium 48.7 mg, Fiber 12.7 g, Sugar 17.1 g, ServingSize 1 serving
FESTIVE APPLE-CRANBERRY SALAD
Whip up this festive salad with apples and cranberries for your next holiday party. Then sit back, relax and let the compliments come your way.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Mix mayo and dressing until blended. Add to apples in medium bowl; mix lightly.
- Spoon into large straight-sided clear bowl; top with layers of all remaining ingredients except nuts.
- Refrigerate 3 hours.
- Toss gently just before serving; sprinkle with nuts.
Nutrition Facts : Calories 320, Fat 27 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
ROMAINE CASHEW CRANBERRY SALAD
This mild, fun salad with crispy, flavorful, sweet and tangy ingredients makes a beautiful addition to your table, and a joy to serve.
Provided by Terese
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
- Thoroughly rinse the romaine lettuce.
- Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
- Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
- Layer salad, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl, tossing each layer very lightly and gently to mix, careful to prevent the heavier pieces from falling to the bottom of the bowl.
- Serve with poppy seed dressing or raspberry vinaigrette on the side.
CHOPPED SPINACH APPLE SALAD
Chopped spinach and romaine salad with crisp apples, bacon, pecans, cranberries, and goat cheese. It's the perfect salad to take to work or to serve alongside dinner.
Provided by Katya
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Whisk together the vinaigrette ingredients. Season to taste with salt and pepper, and set aside.
- Combine the spinach, romaine lettuce, apples, bacon, pecans, cranberries, and goat cheese. Pour dressing over the salad and toss to combine. Serve immediately.
Nutrition Facts : Calories 333 calories, Sugar 13 g, Sodium 224.4 mg, Fat 27.7 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 17.4 g, Fiber 3.2 g, Protein 6.9 g, Cholesterol 22.9 mg
MANDARIN APPLE SALAD
Steps:
- Wash, chop and spin dry your romaine lettuce. Than transfer your greens to the salad bowl.
- Peel and separate mandarins. Toss into the salad bowl.
- Chop apples into 1/2" pieces. If you aren't eating your salad right away, add apples to a small bowl filled with juice of 1/2 lemon + 1/2 cup water to keep from browning. Just drain and toss in when ready to serve!
- Top salad with chopped onion, walnuts and craisins. Add dressing to taste and then sprinkle with feta if you wish. Voila!
ROMAINE SALAD WITH APPLE VINAIGRETTE
Looking for a salad that's simple but special? This one is always a hit when I bring it to a potluck at work. I blend apples into the vinaigrette and mix them with the romaine, too.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (1 cup vinaigrette).
Number Of Ingredients 13
Steps:
- In a blender, combine the first seven ingredients. Cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream., In a serving bowl, combine the romaine, apples and pine nuts. Drizzle with vinaigrette; sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 15g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS
Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
- Salad: Arrange the romaine on individual salad plates.
- To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
- Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
- Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
- Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
- Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
- Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8
ROMAINE WITH APPLE, PECANS AND BLUE CHEESE
Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.
Provided by USA WEEKEND columnist Jean Carper
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
- In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g
APPLE CRANBERRY WALNUT CHOPPED SALAD
Steps:
- In a large bowl, combine the lettuce, apples, cranberries, walnuts, bacon, and feta cheese.
- In a smaller bowl, combine poppy seed dressing with balsamic vinaigrette. Drizzle over salad right before serving. If you prefer your salad to have more dressing, feel free to experiment with the combination.
Nutrition Facts : Calories 474 kcal, Carbohydrate 26 g, Protein 8 g, Fat 40 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 537 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
CRANBERRY ROMAINE SALAD
Make and share this Cranberry Romaine Salad recipe from Food.com.
Provided by Mommy Fawns
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoons butter. Cook and stir almonds until toasted. Let cool.
- Melt 1 tablespoons butter. Add sugar. Cook and stir pecans until toasted. Let cool.
- Combine greens with toasted almonds and pecans and cranberries and choice of fruit and cheese.
- Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and oil. Toss with salad when ready to serve.
Nutrition Facts : Calories 295.9, Fat 24, SaturatedFat 4.3, Cholesterol 7.6, Sodium 26.4, Carbohydrate 19.2, Fiber 3.6, Sugar 14.3, Protein 3.7
APPLE PECAN SALAD RECIPE
Steps:
- To make the dressing add the following ingredients to a mason jar and shake well: vinegar, grated orange zest, orange juice, Dijon mustard, maple syrup, salt and pepper, and olive oil.
- In a large bowl add the romaine lettuce, bacon, apple, pecans, cranberries, and blue cheese. Toss with a small amount of dressing and serve!
Nutrition Facts : Calories 375 kcal, Carbohydrate 42 g, Protein 11 g, Fat 55 g, SaturatedFat 10 g, Cholesterol 21 mg, Sodium 424 mg, Fiber 9 g, Sugar 29 g, UnsaturatedFat 42 g, ServingSize 1 serving
APPLE CRANBERRY SALAD WITH TURKEY AND APPLE CIDER VINAIGRETTE RECIPE
a late fall salad full of apples, cranberries, and turkey tossed with an apple cider vinaigrette
Provided by Lauren Schmidt
Categories Salads
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl or jar add olive oil, apple cider, apple cider vinegar, and salt. Whisk (or cover and shake jar) to combine to make the vinaigrette.
- In a large bowl add lettuce, apple, cheese, turkey, dried cranberries, and walnuts. Pour vinaigrette on top and toss salad together. Serve immediately.
Nutrition Facts : Calories 373 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 474 milligrams sodium, Sugar 16 grams sugar
HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE
Steps:
- Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
- Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
- Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.
APPLE ROMAINE SALAD
Make and share this Apple Romaine Salad recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day ahead of time if needed.
- In a seperate bowl, mix all salad ingredients and then toss with dressing.
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CRANBERRY APPLE SALAD - THE FLOATING KITCHEN
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Reviews 8Category Salads And SidesServings 6Estimated Reading Time 3 mins
- In your food processor with the blade attachment, pulse the cranberries until they are coarsely chopped. Transfer them to a small bowl and stir in the sugar. Cover and refrigerate the cranberries for at least 2 hours, or up to overnight.
- In a medium bowl, combine the lime juice and mustard. Then slowly whisk in the olive oil. Add the apples, walnuts and scallions, tossing to coat everything in the dressing. Cover and refrigerate the apple-walnut mixture for at least 1 hour, or up to overnight.
- To serve with a layered presentation, first line a large plate or platter with the chopped romaine lettuce. Then spoon the apple-walnut mixture over the romaine. And finally top with the chopped cranberries. Enjoy!
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- Whisk together the olive oil, vinegar, maple syrup, and Dijon. Season with salt and pepper, to taste.
- In a large bowl, toss lettuce with desired amount of dressing. Add apples, walnuts, cranberries, and feta. Drizzle more dressing, if desired, and toss to coat. Taste for salt and pepper. Serve immediately.
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- For the chicken and salad, pat the chicken dry with paper towels and season both sides with the salt and pepper. Heat the oil in a large 12-inch nonstick skillet over medium heat until the oil is shimmering and hot. Add the chicken and cook until it is nicely browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover the skillet. Cook the chicken, letting it poach, until it is cooked through, about 5-7 minutes. Transfer the chicken to a cutting board and let it cool slightly before carving.
- Toss the lettuce, cheese, apple, pecans, onion and dried cranberries together. Divide the salad among the serving plates. Slice the chicken on a diagonal and arrange over the salad. Serve with the vinaigrette. I prefer to let everyone douse their own salad with dressing, but you could toss the salad with 1/2 cup or so of the vinaigrette before assembling it on the plates and serve the extra dressing on the side.
- For the pecans, melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the spices and then the pecans. Toast the nuts, stirring often, until the color deepens slightly and they are lightly toasted, about 5-7 minutes. Transfer the nuts to a bowl and toss with the sugar. Let them cool completely before tossing with the salad.
- For the dressing, combine the cranberry juice (or water) and cranberries in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for one minute until hot. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, salt and pepper in a blender until the shallot and garlic are finely chopped. With the blender running, add the oil and continue to blend until the dressing is smooth and well-combined. Thin the dressing, if needed, with additional cranberry juice. Refrigerate until ready to serve.
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