Greens And Craisins Recipes
CRANBERRY, FETA AND WALNUT SALAD
Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.
Provided by Graybert
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CRAISIN' GREEN SALAD WITH PEARS
I developed this to go along with Recipe#379227. Remember that pears ripen from the inside out, the best way to check for ripeness is to "check the neck for ripeness". To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe. I have also used Recipe#369334 instead of olive oil, and subbed in goat cheese or bleu cheese -all of them are good! Radicchio is bitter so be careful that you are using just a smidgeon of it. The cooking time is the resting time in the refrigerator.
Provided by WiGal
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
- Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.
MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
Categories Salad Fruit Leafy Green Nut Side Vegetarian Quick & Easy Cranberry Orange Pecan Fall Healthy Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
- Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
CHEF BILL'S GREEN BEAN ALMONDINE WITH CRANBERRIES
This is a wonderfully flavored side item, served with your favorite meat or veggie plate. Serve warm.
Provided by Billy Lee Cuthbertson Jr
Categories Side Dish Vegetables Green Beans
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until tender, about 2 minutes. Add almonds and cranberries; toss lightly to combine. Pour orange juice over green beans and season with white pepper.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 2.7 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 295.5 mg, Sugar 7.3 g
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GREEN BEANS WITH CRANBERRIES - NATASHA'S …
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5/5 (45)
Category Side Dish
Cuisine American
Total Time 25 mins
- Fill a large soup pot 2/3 with water and bring to a rapid boil. Add 1 Tbsp salt, 1 Tbsp lemon juice (or vinegar), and 2 lbs trimmed green beans. Partially cover and boil 6-7 min or until crisp-tender, drain and rinse with cold water to stop the cooking process.
- In a large heavy-bottomed skillet, over medium heat, add 4 Tbsp olive oil, minced garlic and 1/3 cup dried cranberries. Saute 2 min or until garlic is golden and fragrant.
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Category Salad
- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
- Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
- Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
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