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
Recipe from Sunset

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Nutritional Information

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
  • Salt


  1. 1. In a food processor or blender, smoothly purée cilantro, shallot, vinegar, cranberry juice, honey, and mustard. Add dried cranberries to dressing.
  2. 2. In a large, shallow bowl, mix salad leaves, cabbage, red onion, bell pepper, and dressing. Add salt to taste.
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