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Cranberry Mandarin Salad with Walnut Vinaigrette Recipe

Cranberry Mandarin Salad with Walnut Vinaigrette Recipe photo by Taste of Home

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I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin

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Cranberry Mandarin Salad with Walnut Vinaigrette Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

1 package (6 ounces) fresh baby spinach
2 cups torn red leaf lettuce
1 can (15 ounces) mandarin oranges, drained
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
DRESSING:
3 tablespoons walnut oil
2 tablespoons plus 1 teaspoon white wine vinegar
2 tablespoons canola oil
1 tablespoon minced fresh tarragon
1-1/2 teaspoons chopped shallot
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Yield: 8 servings.

Nutritional Facts 1 cup equals 178 calories, 14 g fat (1 g saturated fat), 0 cholesterol, 97 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

Originally published as Cranberry Mandarin Salad with Walnut Vinaigrette in Healthy Cooking December/January 2013, p52

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Reviews for Cranberry Mandarin Salad with Walnut Vinaigrette

Cranberry Mandarin Salad with Walnut Vinaigrette

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(1-1) of 1 reviews

Reviewed on Nov. 28, 2012 by rhonda1

I really like this salad. Trouble is my husband will not eat a salad with fruit in it so it is not very cost effected for me. The walnut oil is expensive and I don't know what else to use it for. But the salad is good and the dressing gets better as it sits