Apple-Cranberry Salad

Apple-Cranberry Salad

14
Lisawas 70

"Great salad you can serve on the side of a main dish or add roasted chicken and have as a meal! Chopped Belgian endive and radicchio can be substituted for the baby greens if you prefer a more exotic twist on salad recipes."

Ingredients 25 m {{adjustedServings}} servings 256 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
  2. Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
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Reviews 14

  1. 20 Ratings

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BRODBECK314
11/28/2008

This is really good. I made it for Thanksgiving. I had rave reviews. I put the dressing on the whole salad and regretted it. If it is not eaten with in an hour or so it gets slimey. The flavor was excellent. Also a few previous reviewers mentioned that the dressing was to much and I'd like to say that you have to use balsamic vinegar and stone ground mustard. Balsamic vinegar is milder then other vinegars. That may be why others found the dressing to much.

CindyKay
8/23/2011

I tweeked this somewhat. I didn't have pears so I omitted them. I didn't have blue cheese so I used feta cheese. It was a big success.

SunnyByrd
11/11/2008

"Great salad!" was H's comment about this one (and I make a lot of great salads, so he's no sucker). The dressing IS strong, so you probably don't want all of it. If you're going to toss it as instructed, just use a small amount to start. I drizzled it over the salad and had it on the side for people to add more if they wanted. Fruit, balsamic and blue cheese is always big hit with me. Thanks for the recipe!