Cranberry Date Salad With Citrus Honey Vinaigrette Recipes

CRANBERRY DATE SALAD WITH CITRUS-HONEY VINAIGRETTE

Cranberry Date Salad With Citrus-Honey Vinaigrette image

Make and share this Cranberry Date Salad With Citrus-Honey Vinaigrette recipe from Food.com.

Provided by Chef mariajane

Categories Salad Dressings

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil or 1/2 cup canola oil
2 tablespoons fresh-squeezed limes or 2 tablespoons lemon juice
2 teaspoons liquid honey
1 1/2 teaspoons Dijon mustard
salt and pepper
1 cup cranberries, coarsely chopped
2 tablespoons granulated sugar
2 firm tart apples, sliced (Honey Crisp is good)
3 quarts romaine lettuce, torn into bite-sized pieces
1 1/2 cups pitted dates, cut into slivers
2/3 cup california walnut, toasted, chopped
black pepper

Steps:

In a jar with a tight-fitting cover, combine all vinaigrette ingredients; cover adn shake well.
PREPARE SALAD: In a small bowl, toss cranberries with sugar; let it for 15 minutes. In another bowl, toss apple slices in 1/4 cup vinaigrette.
In a large bowl, combine romaine, apple slices, cranberries, dates and walnuts. Refrigerate. When ready to serve, give the remaining vinaigrette another shake and drizzle over salad. Season with pepper, toss well, and transfer to a salad bowl.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Green Salad with Cranberry Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 to 8

Number Of Ingredients 10

Ingredients

2/3 cup cranberries, thawed if frozen
2 tablespoons honey, plus more as needed
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 head butter lettuce, large leaves torn
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

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.

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