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

Rating: Unrated

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.

Recipe by Cooking Light November 2005

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Recipe Summary

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
140 calories; calories from fat 28%; fat 4.4g; saturated fat 0.4g; mono fat 0.7g; poly fat 2.8g; protein 2.7g; carbohydrates 25.2g; fiber 4.3g; iron 1.7mg; sodium 146mg; calcium 58mg.
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