Greens with Cranberry Vinaigrette

search

Greens with Cranberry Vinaigrette

For a tart cranberry dressing, try making greens with cranberry vinaigrette. This thanksgiving recipe will not disappoint and won't be too sweet. Instead, you'll have a great side dish that's just right to serve with your turkey.

Notes

MAKE AHEAD: the cranberry vinaigrette can be made 2 days ahead and stored in a covered container in the refrigerator.

Ingredients

  • 2 green onions
  • 2 tablespoons olive oil, divded
  • 3/4 cup fresh or frozen cranberries, thawed
  • 1/3 cup orange juice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground mustard
  • 1/2 cup water
  • sea salt to taste
  • freshly ground pepper to taste
  • 6 cups fresh baby greens
  • 1 Granny Smith apple, cored and sliced into thin wedges
  • 1/3 cup toasted walnuts, chopped

Instructions

  1. Thinly slice green onion tops; set aside.
     
  2. Thinly slice white portion of onions. In a small saucepan, sauté white portion of onions in 1 Tbsp. oil until soft. Stir in cranberries, orange juice, brown sugar and mustard. Bring to a boil; reduce heat. Simmer, uncovered, until berries pop and mixture begins to thicken, about 7 minutes. Cool slightly.
     
  3. Transfer cranberry mixture to a small food processor. Add the water, remaining oil and reserved green onion tops; cover and process until blended. Season with salt and pepper. Pour into a jar with a tight-fitting lid; refrigerate at least 1 hour.
     
  4. In a large bowl, toss greens with apple slices, walnuts and enough vinaigrette to coat. Serve salad with remaining vinaigrette.


 

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window