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Mixed Greens with Garlic-Basil Vinaigrette

"Almonds add flavor, texture and crunch—plus a bit of extra nutrition—to this tart , cranberry-studded t salad. For a special meal, I like to serve it with Cornish game hens, wild rice and broiled asparagus. " —Dawn Bryant Thedford, Nebraska
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 3 tablespoons olive oil
  • 1 tablespoon raspberry vinegar
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Dash pepper
  • 3 cups torn mixed salad greens
  • 2 tablespoons chopped dried cranberries
  • 2 tablespoons sliced almonds, toasted


  • In a small bowl, whisk the oil, vinegar, basil, brown sugar, mustard, garlic and pepper. Divide salad greens between two plates; drizzle with dressing. Sprinkle with cranberries and almonds.
Nutrition Facts
1 each: 274 calories, 23g fat (3g saturated fat), 0 cholesterol, 54mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 3g protein.

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Average Rating:
  • katlaydee3
    Jul 6, 2015

    Delicious ! I loved this salad. I made it with dried cherries instead of cranberries since that's what I had on hand.

  • barfive
    Oct 11, 2012

    have had so many request for the recipe. this is a wonderful salad along side any type of beef dish

  • slemar
    Aug 2, 2010

    No comment left

  • imclever5150
    Jun 15, 2008

    This dressing is fabulous as a marinade or condiment for grilled fish or chicken too. It's really great!