Cranberry Tossed Salad Recipe

Publisher Photo

Cranberry Tossed Salad Recipe

Be the first to add a review
Publisher Photo
I enjoy making this salad when the usual lettuce salad gets boring. The vegetables and fruit make a nice combination.—Janelle Halbert, Calgary, Alberta
Recommended: 30 Fall Harvest Salads
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (5 ounces) salad greens
  • 2/3 cup dried cranberries
  • 1 medium ripe pear, peeled and cubed
  • 3/4 cup seasoned croutons
  • 2 tablespoons sunflower kernels
  • 1/4 cup Italian salad dressing

Directions

In a large salad bowl, combine the salad greens, cranberries, pear, croutons and sunflower kernels. Just before serving, add the dressing and toss to coat. Yield: 6 servings.
Originally published as Cranberry Tossed Salad in Country Woman November/December 2002, p35

Nutritional Facts

1 cup: 137 calories, 6g fat (1g saturated fat), 0 cholesterol, 253mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 2g protein.

  • 1 package (5 ounces) salad greens
  • 2/3 cup dried cranberries
  • 1 medium ripe pear, peeled and cubed
  • 3/4 cup seasoned croutons
  • 2 tablespoons sunflower kernels
  • 1/4 cup Italian salad dressing
  1. In a large salad bowl, combine the salad greens, cranberries, pear, croutons and sunflower kernels. Just before serving, add the dressing and toss to coat. Yield: 6 servings.
Originally published as Cranberry Tossed Salad in Country Woman November/December 2002, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Tossed Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review