Green Salad with Cranberry Vinaigrette

Green Salad with Cranberry Vinaigrette

257 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Nancy W
Recipe by  Nancy W

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (257)

Rate This Recipe


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 spot on in terms of flavor. I used toasted walnuts instead of almonds (personal preference), a mixture of romaine lettuce and spring mix along with the red onion, added some thin sliced Granny Smith apples that I soaked in a bit of lemon juice and water to prevent them from browning, craisins, and feta cheese. That mixture proved to be the right combination of sweet and tart and needless to say it was very pretty! It was also a great way to use up leftover turkey, the next day I diced some of it and put it over top - YUM!



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 also add a bit of sugar to calm the tartness. Toasted almonds add a wonderful crunch. I also use crasins as they are available year round and a reliable quality product. Any extra craisins I toss in the salad. Romaine lettuce is my favorite as it is crisp and light. I add a bit more olive oil when using in a salad. Better consistancy. A fantastic recipe that can also be fiddled with for your families taste preferences. Not an ordinary " fruity " dressing!



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 festive in small cork-topped bottles (I found mine at Michaels for 99 cents). For giving, I put each bottle in a cellophane bag and tied it with raffia and a twist of red star-spangled wire, and included the recipe for both salad and dressing.

More Reviews

Similar Recipes

Apple Walnut Salad with Cranberry Vinaigrette

Apple Walnut Salad with Cranberry Vinaigrette

Great Green Salad

Great Green Salad

Cranberry Pecan Salad

Cranberry Pecan Salad

Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette

Green Bean Salad with Feta

Green Bean Salad with Feta

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Great Green Salad


next recipe:

Fall Salad with Cranberry Vinaigrette