Christmas Tree Salad Cranberry Vinaigrette Recipes

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.

HOLIDAY SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Place the inner pot inside the Instant Pot. Plug it in. Place cranberries + water + cloves + black peppercorns + cinnamon stick + paprika in the inner pot. Close the lid and set the valve to SEALING. Press the Manual/Pressure Cook Mode and set it on HIGH/MORE for 5 minutes. Once the timer goes off, follow QR (quick release manually).
• Once it cools down a bit, transfer it in your high-speed blender. Now add honey and red wine vinegar to the blender. Blend it till smooth. I did not use any salt. If you would like, add to your taste.
• Cranberry Vinaigrette is ready. Once it completely cools down, store in an airtight bottle.
• This is the easiest thing to do. You can do it 2 ways for the party.
• 1. Set it like a HOLIDAY SALAD BAR and let everyone make their own salad with their choice of ingredients. Or just add fruits to the greens and set everything else as an optional topping for vegans or people allergic to nuts.
• 2. Take a large salad bowl. Spread greens at the bottom. Layer apples & pears. Top with pomegranate pearls and Feta Cheese. Sprinkle Nuts and drizzle the Cranberry Vinaigrette on top.
• Your HOLIDAY SALAD is ready to be put out on your HOLIDAY TABLE.

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.

SPINACH SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
• Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

CHRISTMAS CRANBERRY VINAIGRETTE AND MACADEMIA ROMAINE SALAD

Steps:

• In a small bowl, whisk or food process the vinaigrette ingredients. Chill until served.
• In your serving bowl combine the main salad ingredients. Drizzle a little of the dressing on salad and toss to coat. Add more if necessary.

CHRISTMAS CRANBERRY SALAD

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

FALL SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
• Core and julienne one pear, core and dice the other.
• In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
• Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

RED-AND-GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
• In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
• Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.