Green salad with vinaigrette dressing and cranberries
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 121, total fat 10 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 148 mg, sugar 5 G.
Calories 121, total fat 10 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 148 mg, sugar 5 G.
Walnuts and cranberries add a whole host of flavors to a simple green salad. Simmer the cranberries for the dressing to soften them (you can use fresh or frozen), and toast the walnuts to intensify their flavor. This light, refreshing salad makes a wonderful complement to holiday meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup cranberries (thaw frozen)
- 2 tbsp. honey + more as needed
- 0.5 cups walnuts
- 3 tablespoons extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 small head of lettuce, large leaves torn
- 1 bunch watercress, torn
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh tarragon
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Cooking the dish according to the recipe:
- Place the cranberries in a small saucepan, add honey, and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries burst and the liquid thickens, about 8 minutes. Remove from heat and let cool completely.
- Toast the walnuts in a small dry skillet over medium heat for about 5 minutes. Transfer to a cutting board and let cool slightly, then coarsely chop. Add olive oil and vinegar to the cooled cranberries. Add more honey, 1 teaspoon at a time, if the dressing is too tart. Season with salt and pepper to taste.
- Combine the lettuce and watercress leaves in a serving bowl and season with salt and pepper. Drizzle with the cranberry vinaigrette and garnish with walnuts and herbs. Toss before serving.
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