This salad was Excellent! Looked great and tasted even better. I get asked for the recipe all the time! I make this for special occasions!!! Try it!
Red and Green Salad with Cranberry Dressing
Notes: Up to 1 day ahead, prepare dressing, cover, and chill. Also rinse and drain salad leaves, wrap in towels, put in a plastic bag, and chill.
Yield: Makes 8 servings
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Amount per serving
- Calories: 70
- Calories from fat: 1.3%
- Protein: 1.4g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 15g
- Fiber: 1.9g
- Sodium: 232mg
- Cholesterol: 0.0mg
- 1/4 cup fresh cilantro
- 1 shallot (about 1 oz.), chopped
- 1/3 cup seasoned rice vinegar
- 1/3 cup cranberry juice cocktail
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup dried cranberries
- 10 cup baby salad leaves, rinsed and crisped
- 2 cups shredded red cabbage or radicchio
- 1/3 cup thinly sliced red onion
- 1 red bell pepper (7 or 8 oz.), stemmed, seeded, and thinly sliced
- 1. In a food processor or blender, smoothly purée cilantro, shallot, vinegar, cranberry juice, honey, and mustard. Add dried cranberries to dressing.
- 2. In a large, shallow bowl, mix salad leaves, cabbage, red onion, bell pepper, and dressing. Add salt to taste.
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Red and Green Salad with Cranberry Dressing Recipe at a Glance