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Fancy Green Salad Recipe

Photo by: Taste of Home

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Here’s a festive, flavorful quick-toss salad that adds color to any table. Contributor Diana Smith from Wesson, Mississippi says, “A lady brought this to a church gathering. It was so pretty and wonderful, I just had to have the recipe.” TIP: You could substitute toasted pine nuts for the sunflower kernels for a different kind of crunch.

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8 Servings
Prep/Total Time: 20 min.

Ingredients

1 package (10 ounces) mixed salad greens
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
1/3 cup sunflower kernels, toasted
RASPBERRY VINAIGRETTE:
5 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons plus 2 teaspoons raspberry vinegar
3 to 4 teaspoons sugar
2 teaspoons chopped green onion
1/4 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a large salad bowl, combine the greens, cranberries, blue cheese and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad; toss to coat. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 176 calories, 14 g fat (3 g saturated fat), 6 mg cholesterol, 198 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g protein.

Fancy Green Salad published in Quick Cooking November/December 2005, p51