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Cornucopia Salad

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

Ingredients

  • 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
  • VINAIGRETTE:
  • 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

Directions

  • 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.
  • In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple.
  • 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.
Nutrition 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.

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