Butter Lettuce Salad with Fresh Cranberry Vinaigrette

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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 

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

  1. 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

  1. 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.

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