TV chef Carla Hall loves to feature cranberries during the holidays. She tosses dried cranberries, as well as apricots and nuts, with greens and minces fresh cranberries in her vinaigrette. Slideshow: More Salad Recipes
In a food processor, pulse the cranberries and sugar until finely chopped. Transfer half of the cranberries to a bowl. Add the lemon zest and juice to the processor; pulse to combine. Slowly drizzle in the oil. Add the vinaigrette to the bowl; season with salt and pepper.
Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter. Drizzle with the vinaigrette and serve.
The vinaigrette can be refrigerated overnight.
This recipe doesn’t make sense. No vinegar in a vinaigrette dressing?