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Holiday Green Salad

Total Time

Prep/Total Time: 15 min.


10-12 servings

The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat, believes Rita Farmer of Houston, Texas. "It's a refreshing salad to make for a luncheon or an evening meal," she notes.


  • 6 cups torn iceberg lettuce
  • 6 cups torn romaine
  • 3 green onions, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/4 cup vegetable oil
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon minced fresh parsley
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 3/4 to 1 cup dried cranberries
  • 1/4 cup sliced almonds, toasted


  1. In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately.

Nutrition Facts

1 cup: 99 calories, 6g fat (1g saturated fat), 0 cholesterol, 59mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 1g protein.

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