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Cranberry Mandarin Salad with Walnut Vinaigrette

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 15 min.

Makes

8 servings

Updated: Sep. 14, 2022
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
Cranberry Mandarin Salad with Walnut Vinaigrette
Cranberry Mandarin Salad with Walnut Vinaigrette Recipe photo by Taste of Home
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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

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

Nutrition Facts

1 cup: 178 calories, 14g fat (1g saturated fat), 0 cholesterol, 97mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.