Notes: If toasting nuts (step 1) up to 1 day ahead, cool, wrap airtight, and store at room temperature; mix dried cranberries into salad with nuts in step 3.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8- to 10-inch frying pan over medium heat, stir or shake pine nuts until pale gold, 3 to 5 minutes. Remove from heat and stir in dried cranberries.

    Advertisement
  • In a large bowl, mix vinegar, oil, vanilla, and nutmeg.

  • Add salad mix and pine nut-cranberry mixture to bowl. Lift with two spoons to mix with dressing. Add salt and pepper to taste.

Nutrition Facts

109 calories; calories from fat 64%; protein 2.3g; fat 7.8g; saturated fat 1.1g; carbohydrates 8.2g; fiber 1.8g; sodium 13mg; cholesterol 0mg.
Advertisement
Advertisement