Vegetables Butter Lettuce Salad with Fresh Cranberry Vinaigrette 2.0 (1) 1 Review 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 By Carla Hall Carla Hall Instagram Website Carla Hall first won over audiences when she competed on Bravo's "Top Chef" and "Top Chef: All Stars" and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 12 Ingredients VINAIGRETTE 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 Kosher salt Pepper SALAD 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 Directions 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. Make the salad Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter. Drizzle with the vinaigrette and serve. Make Ahead The vinaigrette can be refrigerated overnight. Rate it Print