Cornucopia Salad Recipe
Cornucopia Salad Recipe photo by Taste of Home
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Cornucopia Salad Recipe

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I first enjoyed this salad at a church potluck and has since become a Thanksgiving tradition at my house. I've made some adjustments to the original recipe to please my vegetarian friends, but you can add cooked chicken. For a complete meal, add 3 cooked and shredded chicken breasts to salad mix.—Cheryl Peterman, Prescott, Arizona
TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES: 8 servings


  • 1/2 cup sliced almonds
  • 3 tablespoons sugar
  • 4 cups torn leaf lettuce
  • 4 cups torn romaine
  • 2 celery ribs, chopped
  • 4 green onions, chopped
  • 1/4 cup dried cranberries
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium apple, chopped
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled blue cheese, optional

Nutritional Facts

1-1/4 cups (calculated without cheese): 186 calories, 10g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 2g protein.


  1. In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside.
  2. In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple.
  3. In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired. Yield: 8 servings.
Originally published as Cornucopia Salad in Taste of Home A+ Recipes from Schools Across America 2013, p105

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