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

recipe
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.

Yield:

10 servings (serving size: about 1 1/3 cups salad and about 1 1/2 teaspoons walnuts)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note