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Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

Yield 10 servings (serving size: about 1 1/3 cups salad and about 1 1/2 teaspoons walnuts)
Tossing the cubed apples with lemon juice will help keep them from turning brown. If you prefer sharper onion flavor, use red onions instead of Walla Wallas.

Ingredients

  • 1 cup sweetened dried cranberries (such as Craisins)
  • 3/4 cup apple juice
  • 1/2 cup zinfandel or other fruity dry red wine
  • 1/2 cup cranberry juice cocktail
  • 3 tablespoons minced shallots
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon walnut oil
  • 10 cup gourmet salad greens
  • 3 cups cubed Gala apple (about 2 apples)
  • 1 cup thinly sliced Walla Walla or other sweet onion (about 1 medium onion)
  • 1/3 cup coarsely chopped walnuts, toasted

Nutrition Information

  • calories 140
  • caloriesfromfat 28 %
  • fat 4.4 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 2.8 g
  • protein 2.7 g
  • carbohydrate 25.2 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 146 mg
  • calcium 58 mg

How to Make It

  1. Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.

  2. Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.

  3. Combine cranberries, greens, apple, and onion in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with toasted walnuts.