APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING
I like using Cripp, Braeburn, or Gala apples in this yummy salad!
Provided by teenbeauty
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Nutrition Facts : Calories 250.9 calories, Carbohydrate 26 g, Fat 17.3 g, Fiber 7.3 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 241 mg, Sugar 14.5 g
CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING
Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.
Provided by Sahara B
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
- Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
- Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
- Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 g
CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING
Provided by Amelia Saltsman
Categories Salad Blender Thanksgiving Quick & Easy Low Cal Dinner Cranberry Carrot Family Reunion Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
- Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
- Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.1 g, Cholesterol 64.1 mg, Fat 18.4 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 5.2 g, Sodium 454 mg, Sugar 19.5 g
SPINACH, CRANBERRY, CANDIED WALNUT, AND GORGONZOLA SALAD WITH SHERRY WINE VINEGAR DRESSING
Steps:
- Candied Walnuts: Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. Sherry Wine Vinaigrette: Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper. Combine large bag of spinach, 1 cup of dried cranberries, and 1 cup of crumbled Gorgonzola cheese and toss with a few tablespoons of dressing.
ENDIVE AND APPLE SALAD WITH CRANBERRY DRESSING
Halved cranberries and slivers of endive, apple, and yellow pepper rest like confetti atop a bed of frisee. The endive mixture was tossed with a cranberry-mustard vinaigrette, then arranged on the greens.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
- Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
- Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.
Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 213 g
CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING
Steps:
- 1. Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. 2. Place remaining onion bottoms in blender; add vinegar and ginger. 3. Puree, occasionally scraping down sides of blender jar. 4. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper. 5. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
CRANBERRY SALAD DRESSING AND SALAD
Steps:
- 1. In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt and pepper.
- 2. Place greens in a large serving bowl. Add dressing, pears, cheese and nuts; toss to mix and coat. Scatter shaved Parmesan on top.
BEET AND TANGERINE SALAD WITH CRANBERRY DRESSING
Provided by Bon Appétit Test Kitchen
Categories Appetizer Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Cranberry Beet Healthy Low Cholesterol Tangerine Christmas Eve Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
- Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
- Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
- Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
BEET, FENNEL AND FIG SALAD WITH CRANBERRY-SAGE DRESSING
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the dressing, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the cranberries and cook, stirring, until they are softened and begin to pop, about 5 minutes. Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup, salt and the remaining 2 tablespoons olive oil and process until smooth.
- Preheat oven to 350 degrees.
- Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper. Put the beets and fennel in the oven and roast until fork-tender, about 30 minutes for the fennel, and 50 to 60 minutes for the beets. When cool enough to handle, peel the beets and cut into thin slices, and cut the fennel into very thin slices.
- Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted, about 5 to 8 minutes.
- Put the arugula in a large bowl, add the beets, fennel, pecans and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad. Alternatively, divide the arugula evenly among salad plates, placing it to one side of the plate. Drizzle with the dressing and scatter the pecans on top. Arrange the beets, fennel, figs and optional pear alongside the arugula and serve at once.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 25 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 22 grams
FROZEN CRANBERRY SALAD AND FRUIT SALAD DRESSING
I have made this recipe since I got married in 1962. I found it in a 1954 copyright First Edition Westinghouse Cookbook. My cookbook doesn't have covers anymore as I have used it so much! This salad is great for the holidays but I sometimes make it on other occasions when I can get fresh cranberries. I hope you like it as much...
Provided by Susan Cutler
Categories Fruit Salads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Beat cheese until smooth. Add cranberry sauce, lemon juice, and salt. Whip until thoroughly mixed. Fold in whipped cream.
- 2. Place in metal ice cube tray(s) or comparable small pan. Freeze!
- 3. Cut in squares and serve on lettuce leaf with a topping of fruit salad dressing.
- 4. FRUIT SALAD DRESSING: Mix ingredients in order given, stirring well after each addition. Cook over low heat until thick and smooth, stirring constantly. Chill thoroughly before serving.
SALAD WITH PEARS AND CRANBERRY DRESSING
Categories Salad Leafy Green Thanksgiving Quick & Easy
Number Of Ingredients 18
Steps:
- Instructions In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt and pepper. Place greens in a large serving bowl. Add dressing, pears, cheese and nuts; toss to mix and coat. Scatter shaved Parmesan on top. Yields about 1 1/3 cups per serving. Notes Thinly sliced apples make a great substitute for the pears in this salad.
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