Green Salad with Cranberry Vinaigrette

Green Salad with Cranberry Vinaigrette

Nancy W 0

"Green salad that is especially pretty to serve during the Christmas holidays."


20 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
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  1. 333 Ratings


OMG! This was a huge hit at our Thanksgiving gathering. Everyone loved it! You definitely need to add the 2 Tbsp. of white sugar to decrease the tartness, but other than that this recipe is spo...

Have been making this salad past 4 years and just now finally rating it! The vinaigrette is a masterpiece in it's own and is wonderful on pork, chicken and turkey. When using in the salad, I als...

I can't speak for the salad, but I made the dressing and bottled it for Christmas gifts. It was just beautiful, and smelled heavenly! Because of the dressing's rich pink color, it looks very fes...

I keep meaning to write a review and after I have had people ask to take leftovers home and being asked to bring to our family's Christmas Eve dinner the time has come! Here is what I did to cha...

Very tasty - I added crumbled Gorgonzola cheese & a few "Craisins" with sliced chicken strips on top for a twist.

This salad is a winner! The dressing is easy to make and the cheese gives it a great flavor. I substituted Gorgonzola for the blue cheese and also added a little sugar to the dressing to cut ...

I made this for our Thanksgiving feast, and made it exactly as written, then tasted. Besides being far too tart (which, after reading reviews, I was prepared to add sugar, but I gave the writte...

I made this on Christmas eve and there was not a scrap left! When was the last time a green salad on a buffet table was eaten in its entirety? Even my father who claims salad is "rabbit food" ...

Good salad, great dressing! I felt it was pretty tangy so I, too, added a teaspoon of sugar to cut the bite. Thanks for sharing Nancy. The flavors mingle nicely and with red onion rings, the pre...