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Cranberry Mandarin Salad with Walnut Vinaigrette

1 review
Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Holly Bauer

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin

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Test Kitchen Approved

Cranberry Mandarin Salad with Walnut Vinaigrette

1 review
Prep Time 15 min
Yield 8 servings

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 cups torn red leaf lettuce
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • DRESSING:
  • 3 tablespoons walnut oil
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh tarragon
  • 1-1/2 teaspoons chopped shallot
  • 1 small garlic clove, minced
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts

1 cup: 178 calories, 14g fat (1g saturated fat), 0 cholesterol, 97mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

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