Green Salad With Cranberry Vinaigrette

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2/3 cup cranberries, thawed if frozen
  • 2 tablespoons honey, plus more as needed
  • 1/2 cup walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground pepper
  • 1 head butter lettuce, large leaves torn
  • 1 bunch watercress, trimmed and torn
  • 2 tablespoons roughly chopped fresh parsley
  • 2 tablespoons roughly chopped fresh tarragon
Directions
  • Put the cranberries in a small saucepan; add the honey and 1/3 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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    This recipe is featured in:

    The Best Thanksgiving Side Dishes