Holiday Green Salad

I found this salad recipe years ago in a Taste of Home magazine.  It was called Merry Berry Salad and is perfectly colored for a Christmas dinner.  However, I was thinking that if you threw a bag of fresh cranberries in the freezer right now, this would make a lovely addition to a Valentine’s dinner, too.  After all, it is red.  And it is kind of fancy…sort of…for a tossed salad.  Let me just tell you the dressing is TO DIE FOR.  Because the recipe always makes way more dressing than salad, and because I never remember to write that on the recipe, I am thinking of trying it as a marinade for some chicken.
Holiday Green Salad

Holiday Green Salad
  • for the salad:
  • 1 head red leaf lettuce
  • 1 head green leaf lettuce
  • 1 red apple, chopped
  • 1 green apple, chopped
  • ½ cup dried cranberries
  • 1 cup grated Parmesan, Romano or Asiago cheese
  • ½ cup pecans, roughly chopped
  • for the dressing:
  • 1 cup fresh cranberries
  • ⅓ cup honey
  • ½ cup balsamic vinegar
  • ¼ cup frozen juice concentrate (any kind as long as it's 100% juice)
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 1 tsp ground mustard
  • 1 tsp onion powder
  • 1 cup vegetable oil
  1. Place all of the dressing ingredients except the oil in a blender and pulse until smooth.
  2. Turn on the blender and open the hole in the lid.
  3. Slowly pour the oil into the blender in a thin stream until all of it is incorporated.
  4. Toss the salad ingredients in a large bowl.
  5. Serve with the dressing on the side.


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