Cranberry Romaine Salad with Raspberry Vinairgrette

Name: Cranberry Romaine Salad with Raspberry Vinairgrette
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 8 cups torn romaine; 1-1/2 cups crumbled feta cheese; 1 cup pecan halves, toasted; 1 cup dried cranberries or fresh pomegranate seeds; 1/2 small red onion, thinly sliced; DRESSING:; 1/3 cup olive oil; 3 tablespoons sugar; 2 tablespoons raspberry vinegar; 1 tablespoon sour cream; 1-1/2 teaspoons Dijon mustard

Dried cranberries and feta add intense flavor to this simple salad that balances perfectly with the refreshing homemade dressing. —Elizabeth Seida, Edmonton, Alberta

Ingredients

8 cups torn romaine
1-1/2 cups crumbled feta cheese
1 cup pecan halves, toasted
1 cup dried cranberries or fresh pomegranate seeds
1/2 small red onion, thinly sliced
DRESSING:
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon sour cream
1-1/2 teaspoons Dijon mustard

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk dressing ingredients. Just before serving, drizzle 1/4 cup dressing over salad; toss to coat. Serve with remaining dressing.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Cranberry or Pomegranate Salad with Raspberry Vinairgrette in Holiday & Celebrations Cookbook 2015

Reviews

My Review

Click stars to rate

Average Rating:

sgronholz

Feb 2, 2016

This salad has a wonderful flavor! I omitted the onion since they do not "agree" with my husband and used fresh pomegranate seeds. I also used a raspberry balsamic vinegar, which gave the dressing a little bolder flavor. We really enjoyed this and I will definitely be making it again!