Mixed Greens' Salad With Roasted Cranberry Vinaigrette

"From Fitness Magazine, February 2006. A little bit different variation on traditional vinaigrettes."
 
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Ready In:
30mins
Ingredients:
16
Serves:
1-2
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ingredients

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directions

  • Preheat oven to 400 degrees. On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper. Roast about 15 minutes or until golden brown.
  • Remove from the oven and stir in the balsamic vinegar.
  • Allow vinaigrette mixture to cool while assembling the salad.
  • In a serving bowl, combine the salad ingredients. Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
  • Garnish with toasted walnuts if desired. Add a shake or two of freshly ground black pepper if you wish.
  • Yields 1 substantial salad serving or 2 smaller salad plate servings.

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Reviews

  1. Was a little concerned about roasting the cranberries for quarter of an hour, but will admit that the vinaigrette turned out very well! Followed the recipe pretty much, but I did leave out the min leaves ~ My other half would have enjoyed 'em, but me, not so much! With everything else that was on the table, I even managed 3 servings here! Thanks for sharing a great salad recipe! [Made & reviewed as a recipenap in the Vebetarian/Vegan Recipe Swap 24]
     
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