Green Salad with Cranberry Vinaigrette

The key to this salad is the cranberry vinaigrette: it’s sweet, slightly tart and really livens up the dish. The berries are cooked in honey and water first, then mixed with olive oil and vinegar to make a smooth, silky dressing.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 199

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

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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