Baby Greens Salad With Cranberry Balsamic Vinaigrette Recipes

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

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.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

CRANBERRY BALSAMIC VINAIGRETTE

Cranberry Balsamic Vinaigrette image

The cranberries add that perfect sweet-tart flavor to this dressing. You can substitute dried cherries or raspberries for the cranberries.

Provided by Lisa Weston

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup balsamic vinegar
1 tablespoon finely chopped dried cranberries
1 teaspoon white sugar
1 teaspoon Dijon mustard
½ teaspoon salt
1 clove garlic, peeled and smashed
freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

Nutrition Facts : Calories 183 calories, Carbohydrate 3.7 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 217.3 mg, Sugar 3 g

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Mixed Baby Greens with Balsamic Vinaigrette image

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Steps:

In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg

BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE

Baby Greens Salad With Cranberry Balsamic Vinaigrette image

This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.

Provided by BecR2400

Categories Greens

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1 cup whole berry cranberry sauce
1 shallot, finely chopped
1 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
1/2 cup chopped walnuts
10 cups baby greens
8 ounces goat cheese, crumbled
1/2 cup dried cranberries

Steps:

In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
Preheat the oven to 400 degrees F.
Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

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