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.
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1/2 cup fresh cranberries
1 tablespoon sugar
1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
2 heads of butter lettuce
2 ounces goat cheese, crumbled (1/2 cup)
1/4 cup sliced dried apricots
1/4 cup dried cranberries
1/2 cup pecans, toasted and chopped
How to Make It
Step 1 Make the vinaigrette
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.
Step 2 Make the salad
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.
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