Tossed Cranberry Salad Recipe

5 5 5
Tossed Cranberry Salad Recipe
Tossed Cranberry Salad Recipe photo by Taste of Home
Publisher Photo

Tossed Cranberry Salad Recipe

Read Reviews
5 5 5
Publisher Photo
Dinner guests rave about this salad's poppy seed dressing. &mash;Marilyn Bue, Princeton, Minnesota
Recommended: 30 Fall Harvest Salads
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 10 cups torn mixed salad greens
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 cup dried cranberries
  • DRESSING:
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons cider vinegar
  • 1 tablespoon jellied cranberry sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon poppy seeds

Directions

In a large salad bowl, combine the first five ingredients. In a blender, combine the sugar, oil, onion, vinegar, cranberry sauce, salt and mustard; cover and process until blended. Add poppy seeds; cover and pulse for 5-10 seconds. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Cranberry Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p115

Nutritional Facts

3/4 cup: 160 calories, 9g fat (3g saturated fat), 8mg cholesterol, 277mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 4g protein.

  • 10 cups torn mixed salad greens
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 cup dried cranberries
  • DRESSING:
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons cider vinegar
  • 1 tablespoon jellied cranberry sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon poppy seeds
  1. In a large salad bowl, combine the first five ingredients. In a blender, combine the sugar, oil, onion, vinegar, cranberry sauce, salt and mustard; cover and process until blended. Add poppy seeds; cover and pulse for 5-10 seconds. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Cranberry Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p115

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Reviews forTossed Cranberry Salad

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SuSey22 User ID: 1214956 66948
Reviewed Nov. 13, 2013

"I served this at a luncheon & it was delicious,great for the holidays! Love the balance of veggies & zip of cranberry."

MY REVIEW
mcsparky56 User ID: 6976770 136184
Reviewed May. 24, 2013

"This is a family favorite. easy and delicious !"

MY REVIEW
Louannajean User ID: 5908656 82899
Reviewed Apr. 16, 2013

"Very good!! Did not have cider vinegar so I used fresh OJ and rice vinegar. Thank you for sharing."

MY REVIEW
argyllca User ID: 2792367 159200
Reviewed Dec. 29, 2012

"The perfect salad to serve at Christmas dinner! I also added some peacans. Super yummy! Everyone loved it, and a couple recipe requests were made."

MY REVIEW
CallMeLyn User ID: 5941765 150346
Reviewed Jun. 22, 2011

"This has become a favorite in our home. It is easy to make, colorful and tastes great. I like to keep some dressing in the 'fridge for later."

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