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Mixed Green Salad with Cranberry Vinaigrette

 Mixed Green Salad with Cranberry Vinaigrette
This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.—Gretchen Farr, Port Orford, Oregon
8 ServingsPrep/Total Time: 25 min.


  • 1 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/2 cup cider vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • SALAD:
  • 2 packages (5 ounces each) spring mix salad greens
  • 1 medium tart apple, chopped
  • 2/3 cup dried cranberries
  • 2/3 cup glazed walnuts
  • 2/3 cup crumbled blue cheese


  • In a small saucepan, combine the cranberries, sugar and water. Cook
  • over medium heat until berries pop, about 10 minutes.
  • Cool slightly. Place the cranberry mixture, vinegar and mustard in a
  • blender; cover and process until pureed. While processing, gradually
  • add oil in a steady stream. Refrigerate until serving.
  • Just before serving, in a large bowl, combine the salad greens,
  • apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and
  • toss to coat. Sprinkle with blue cheese. Serve with remaining

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Mixed Green Salad with Cranberry Vinaigrette (continued)

Directions (continued)

  • vinaigrette. Yield: 8 servings.