Best Dijon Lime Cranberry Salad Recipes

HONEY DIJON APPLE BACON CRANBERRY SALAD

Honey Dijon Apple Bacon Cranberry Salad image

Honey Dijon Apple Bacon Cranberry Salad screams FALL! Cranberries, Spinach, Walnuts And BACON! All drizzled with the most perfect Honey Dijon Dressing!

Provided by Karina

Time 15m

Number Of Ingredients 12

Ingredients

4-6 cups baby spinach (or mixed salad leaves including spinach)
1/2 cup dried cranberries
1/2 cup crushed walnuts
1/3 cup Danish feta cheese
1/2 sweet red apple sliced
1/2 granny smith apple sliced
1/4 cup sliced red onion
4 slices bacon (cooked and sliced or chopped)
4 tablespoons olive oil
3 tablespoons honey
1 tablespoon Apple cider vinegar
3-4 teaspoons Dijon mustard

Steps:

Add all of the SALAD ingredients into a large salad bowl.
Combine all of the DRESSING ingredients in a smaller bowl and mix well. Pour the dressing over the salad.

Nutrition Facts : Calories 472 kcal, Carbohydrate 35 g, Protein 7 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 353 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

DIJON-LIME CRANBERRY SALAD

Dijon-Lime Cranberry Salad image

Make and share this Dijon-Lime Cranberry Salad recipe from Food.com.

Provided by Ed Paulhus

Categories Low Protein

Time 6m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package fresh spinach
1/2 cup dried craisin, divided (dried cranberries)
red onion (sliced, amount to taste)
4 slices bacon, cooked crisp and crumbled
1/2 cup honey
1/2 cup lime juice
2 tablespoons Dijon mustard

Steps:

Wash and dry spinach.
Divide evenly among four salad plates.
Top each with approximately 2 tablespoons craisins and onion slices.
Combine dressing ingredients in a small glass mixing bowl using a wire whisk.
Heat in the microwave on High for 1 minute or until warm.

Nutrition Facts : Calories 196, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 215.8, Carbohydrate 40.8, Fiber 2.2, Sugar 35.7, Protein 3.7

AUNT BRENNIE'S HOLIDAY CRANBERRY SALAD

Aunt Brennie's Holiday Cranberry Salad image

This is my favorite item on the thanksgiving table. It is tangy, sweet, crunchy and all around yummy. I find myself often searching for this recipe, so have put it here for safe keeping. This is best if you make it the day before which is great to get one thing out of the way before the big cooking day.

Provided by In Ulm um Ulm...

Categories Oranges

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

6 ounces red Jell-O (strawberry, raspberry, cranberry)
1 small orange, un peeled (preferably organic)
2 cups apples, approx. 2 medium (diced)
1 cup walnuts, chopped (pecans also ok)
1 cup boiling water
1 cup crushed pineapple in juice (refrigerated)
1 1/2 cups water, cold
4 cups raw cranberries (about 1 bag if you find a fresh one)
1/2 cup sugar (I only add 1/3 a cup)

Steps:

Dissolve Jello in boiling water.
Add pineapple and the cold water.
Chill until thickened (optional, but recommended).
Cut orange into wedges and remove seeds. The orange peel adds a nice tang, but if you want to cut back on the tang, then you can peel some of the orange, but the peel makes it good.
Put orange and cranberries through food processor and pulse as you would cole slaw -- don't puree. May take several batches. I do about a cup of cranberries and a wedge of orange per batch in my VitaMix blender. Pour results into a large bowl.
Mix in diced apples and sugar and chopped nuts.
Fold in thickened jello.
Pour into a mold or just a bowl and chill for a few hours. (I've never used a mold and tried to turn it out myself, I just pour directly into a nice looking serving bowl.
This is best if you make it the day before.