Mixed Greens Salad with Cranberry Vinaigrette

Mixed Greens Salad with Cranberry Vinaigrette Recipe | Vegetarian Food | USA

Region / culture: USA | Preparation time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Mixed Greens Salad with Cranberry Vinaigrette is a delicious and refreshing salad that is perfect for any occasion. The combination of mixed greens, ripe pear, red onion, toasted pecans, and crumbled blue cheese creates a flavorful and satisfying dish that is sure to impress your guests.

History

This recipe is a modern twist on the classic green salad, with the addition of cranberry vinaigrette adding a sweet and tangy flavor to the dish. The use of seasonal ingredients like pears and cranberries makes this salad perfect for fall and winter gatherings.

Ingredients

0.5 cup mixed salad greens
1 ripe pear, peeled, cored and thinly sliced
0.5 small red onion, very thinly sliced
0.5 cup toasted pecans (see Note), coarsely chopped (2 oz (57 g))
0.5 cup crumbled blue cheese
3 tbsp olive oil

Cranberry vinaigrette

0.67 cup (canned) whole-berry cranberry sauce
2 tbsp cider vinegar
2 tbsp fresh orange juice
2 tsp pure maple syrup

How to prepare

To make the vinaigrette, combine half of the cranberry sauce, vinegar, and process until smooth using a food processor or blender. Transfer the mixture to a salad bowl and whisk in the remaining cranberry sauce, orange juice, maple syrup, oil, and salt to taste. Set aside.
When ready to serve, place the greens in a bowl with the dressing. Add pear and onion slices and toss well to coat with the dressing. Sprinkle pecans and cheese over the salad. Season with salt and freshly ground pepper to taste, and serve.

Variations

Swap out the blue cheese for feta or goat cheese for a different flavor profile.
Add grilled chicken or shrimp to make this salad a complete meal.
Use walnuts or almonds instead of pecans for a different nutty flavor.

Notes

To toast pecans, preheat oven to 375°F (191°C) Spread pecans on baking sheet and bake until lightly toasted, 6 minutes. Transfer pecans to plate to cool, then chop.

Cooking Tips & Tricks

Make sure to toast the pecans before adding them to the salad to enhance their flavor.

- Use a ripe pear for the best texture and sweetness in the salad.

- Toss the salad just before serving to ensure that the greens stay crisp and fresh.

Serving Suggestions

This salad can be served as a light lunch or dinner, or as a side dish to accompany a main course like roasted chicken or grilled fish.

Cooking Techniques

Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant.

- Use a food processor or blender to make the cranberry vinaigrette smooth and creamy.

Ingredient Substitutions

Use apple cider vinegar instead of cider vinegar for a slightly different flavor.

- Substitute honey or agave nectar for the maple syrup in the vinaigrette.

Make Ahead Tips

You can prepare the cranberry vinaigrette ahead of time and store it in the refrigerator until ready to use. The salad can also be assembled a few hours in advance, but wait to add the dressing until just before serving.

Presentation Ideas

Serve this salad on a large platter or individual plates for a beautiful presentation. Garnish with additional pecans and crumbled blue cheese for added texture and flavor.

Pairing Recommendations

This salad pairs well with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. It also goes well with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly, but the flavors will still be delicious. Do not freeze this salad as the texture will be compromised.

Nutrition Information

Calories per serving

Each serving of this Mixed Greens Salad with Cranberry Vinaigrette contains approximately 300 calories, making it a light and healthy option for lunch or dinner.

Carbohydrates

This salad is a good source of carbohydrates, with the pear and cranberry vinaigrette providing natural sugars and fiber to help keep you feeling full and satisfied.

Fats

The olive oil and pecans in this salad provide healthy fats that are essential for brain function and overall health. The blue cheese also adds a creamy texture and rich flavor to the dish.

Proteins

The blue cheese in this salad is a good source of protein, which is important for muscle growth and repair. The pecans also provide a small amount of protein to help keep you energized throughout the day.

Vitamins and minerals

This salad is packed with vitamins and minerals, including vitamin C from the cranberries and orange juice, as well as calcium and vitamin K from the blue cheese. The mixed greens also provide a variety of nutrients like vitamin A and folate.

Alergens

This recipe contains nuts (pecans) and dairy (blue cheese), so be sure to check for any allergies before serving to guests.

Summary

Overall, this salad is a nutritious and delicious option for a light meal or side dish. It provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals to support overall health and well-being.

Summary

This Mixed Greens Salad with Cranberry Vinaigrette is a flavorful and nutritious dish that is perfect for any occasion. With a balance of sweet and tangy flavors, crunchy textures, and creamy cheese, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Mixed Greens Salad with Cranberry Vinaigrette. It was tucked away in an old box of recipe cards that my dear friend, Margaret, had given me many years ago. Margaret was a wonderful cook, always experimenting with new flavors and combinations. She had a knack for creating delicious dishes that seemed to transport you to another world with each bite.

I remember the day she handed me that box of recipe cards with a twinkle in her eye. "These are some of my favorite recipes," she said with a smile. "I hope you enjoy them as much as I have." Little did I know that one of those recipes would become a staple in my own kitchen and a cherished memory of my dear friend.

The first time I made the Mixed Greens Salad with Cranberry Vinaigrette, I was mesmerized by the vibrant colors and flavors. The combination of crisp greens, tart cranberries, creamy goat cheese, and tangy vinaigrette was a culinary masterpiece. I couldn't believe how easy it was to put together, yet how impressive it looked on the table.

As I took my first bite, I closed my eyes and savored the explosion of flavors in my mouth. The sweet and tangy vinaigrette coated each leaf of lettuce, while the juicy cranberries burst with each bite. The creamy goat cheese added a richness that balanced out the flavors perfectly. I knew then that this salad would become a favorite in my repertoire.

I couldn't wait to share this recipe with my friends and family. I invited them over for a dinner party and proudly served the Mixed Greens Salad with Cranberry Vinaigrette as the star of the meal. The oohs and ahhs that followed were music to my ears. Everyone raved about how delicious and unique the salad was, asking for the recipe to try at home.

Over the years, I have made the Mixed Greens Salad with Cranberry Vinaigrette countless times, each time tweaking the recipe slightly to suit my mood or the occasion. Sometimes I add toasted pecans for crunch, or swap out the goat cheese for feta. No matter how I modify it, the salad always remains a hit with whoever is lucky enough to taste it.

As I sit here reminiscing about the origins of this recipe, I can't help but feel grateful for the gift that my friend Margaret gave me. Not only did she pass down a delicious recipe, but she also instilled in me a love for cooking and experimenting with different flavors. I think of her every time I make this salad, and I know that she is smiling down on me from above, pleased that her legacy lives on in my kitchen.

So, the next time you find yourself feeling curious about a new recipe, don't hesitate to give it a try. You never know what culinary masterpiece you might discover, or what memories you might create along the way. And who knows, maybe one day your own grandchildren will be writing stories about the recipes you passed down to them, just like I am now.