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Cranberry Mandarin Salad with Walnut Vinaigrette Recipe

Cranberry Mandarin Salad with Walnut Vinaigrette Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8 servings


  • 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
  • 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


  • 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. Yield: 8 servings.

Nutritional 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.

Reviews for Cranberry Mandarin Salad with Walnut Vinaigrette

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Reviewed Nov. 28, 2012

"I really like this salad. Trouble is my husband will not eat a salad with fruit in it so it is not very cost effected for me. The walnut oil is expensive and I don't know what else to use it for. But the salad is good and the dressing gets better as it sits"

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