Cranberry Romaine Salad with Raspberry Vinairgrette Recipe

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Dried cranberries and feta add intense flavor to this simple salad that balances perfectly with the refreshing homemade dressing. —Elizabeth Seida, Edmonton, Alberta
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 8 cups torn romaine
  • 1-1/2 cups crumbled feta cheese
  • 1 cup pecan halves, toasted
  • 1 cup dried cranberries or fresh pomegranate seeds
  • 1/2 small red onion, thinly sliced
  • 1/3 cup olive oil
  • 3 tablespoons sugar
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons Dijon mustard


  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk dressing ingredients. Just before serving, drizzle 1/4 cup dressing over salad; toss to coat. Serve with remaining dressing. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry Romaine Salad with Raspberry Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p21

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sgronholz User ID: 1473861 243042
Reviewed Feb. 2, 2016

"This salad has a wonderful flavor! I omitted the onion since they do not "agree" with my husband and used fresh pomegranate seeds. I also used a raspberry balsamic vinegar, which gave the dressing a little bolder flavor. We really enjoyed this and I will definitely be making it again!"

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