Apple, Walnut, and Mixed Greens Salad with Zinfandel-cranberry Vinaigrette
I got this recipe from Cooking Light. I would suggest either not putting in the onions or not putting in the shallots. They were extremely overpowering and stunk up my kitchen for a few days!
(serving size: about 1 1/3 cups salad and about 1 1/2 teaspoons walnuts)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
fall
vegan
meatless
low fat
winter
christmas
weight watchers
salads
american
side dish
spring
tangy
walnut
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 cup sweetened dried cranberries (such as craisins)
- 3/4 cup apple juice
- 1/2 cup zinfandel or other fruity dry red wine
- 1/2 cup cranberry juice cocktail
- 3 tablespoons shallots minced
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon walnut oil
- 10 cup gourmet salad greens
- 3 cups gala apple (about 2 apples), cubed
- 1 cup walla walla, or other sweet onion (about 1 medium sized), sliced
- 1/3 cup walnuts toasted, coarsely chopped
- Carbohydrate 22.4781247916667 g
- Cholesterol 0 mg
- Fat 4.16558983333333 g
- Fiber 2.68317083243566 g
- Protein 1.9696995 g
- Saturated Fat 0.302306833333333 g
- Serving Size 1 1 Serving (157g)
- Sodium 14.0217458333333 mg
- Sugar 19.794953959231 g
- Trans Fat 0.423637666666667 g
- Calories 133 calories
Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside. Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk. Combine cranberries, greens, apple, and onion in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with toasted walnuts.
