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Nutrition Facts
Serving Size 1 (100g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar mixed baby greens
Calories 420
Calories from Fat 385		(91%)
Amount Per Serving		%DV
	Total Fat 42.8g	65%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 24.5g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 99mg		2%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 2.0g	7%
	Sugars 7.4g
Protein 1.7g		3%
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Recipe #266814 | 30 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: duonyte
Nov 20, 2007

From Bon Appetit 1995. My sister discovered this, and our entire family has loved it ever since. Try throwing in some crumbled bleu cheese or gorgonzola - tremendous!

SERVES 6 (change servings and units)

Ingredients

1/4 cup fresh cranberries or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
2 apples, cored, thinly sliced
1/2 cup chopped walnuts, toasted

Directions

1
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended.
2
With processor running, gradually add oil and process until well blended.
3
Transfer to medium bowl. Season to taste with salt and pepper.
4
Dressing can be made one day ahead of time and refrigerated. Bring to room temperature and whisk before using.
5
Combine greens and apples in a large bowl. Toss with enough dressing to coat and sprinkle with walnuts.
6
Serve, passing remaining dressing separately.
7
Note1: I like Granny Smiths or Jonagold apples in this, although the original recipe calls for red delicious. I sometimes dice the apples, rather than slicing.
8
Note2: I use about 2/3 grapeseed or other neutral oil and 1/3 olive oil.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Feb 3, 2009

This was a really great salad! I loved the tart dressing; it went so well with the granny smith apples and toasted walnuts. I replaced some of the oil (I used olive) with pomegranate juice to save a few calories and sprinkled with freshly ground black pepper. DH said he wished it had some cheese, so next time I'm make it with chevre or gorgonzola.

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From: Maito

On Dec 19, 2007

What a nice salad! The dressing was excellent, the balsamic vinegar works really well. I used walnut oil, which paired nicely, and only used 1/4 cup of it, since we like a lower ratio of oil in our dressing. The chopped fresh cranberries are quite mild — surprisingly, and I only used one teaspoon of sugar (instead of one tablespoon). For us, it would have been too sweet if I had added any more. I used pink lady apples and they gave it a nice balance of tart and sweet as well. Thanks for a great recipe!

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From: mliss29

On Dec 10, 2007

Wow! My husband and I agreed that this salad is awesome! I made it to go with beef stew and they seemed to compliment each other well, although I did think it was a little too elegant for beef stew. :D Very tasty. I only used 1/2 the oil (well, actually I doubled everything else because I cut up too much onion.) and I forgot all about salt & pepper. I used a granny smith apple. It was such a nice combination of flavors. My 3yo son gobbled up his salad, but my 11yo son handed his over to me. Oh well, more for me!

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From: mikekey

On Dec 9, 2007

What a nice taste sensation! A little sweet, a little tart and some crisp from the apples. I crumbled some real, honest French Roquefort on top. Thanks for posting this!

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