Recipe courtesy of Food Network Kitchen
Green Salad with Cranberry Vinaigrette
Total:
30 min
Active:
15 min
Yield:
6 to 8
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 to 8
Level:
Easy

Ingredients

Directions

Put the cranberries in a small saucepan; add the honey and ¿ cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.

Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.

Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

Photograph by Ryan Dausch

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