Cranberry and Walnut Salad

A great addition to a Thanksgiving feast, this simple salad features dried cranberries and roasted walnuts. Mixed with baby greens and a citrus and mayonnaise based dressing, it is the perfect lighter side to a day usually filled with heavier dishes.

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3 cups mixed baby greens
1 cup walnuts, toasted and chopped
1/2 cup dried cranberries

Ingredients – Dressing
3 tablespoons mayonnaise
1 small celery rib, finely chopped
1 shallot, finely chopped
1 teaspoon lemon zest
1 teaspoon lime zest
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice
1/4 cup olive oil
Kosher salt to taste

Prepare the dressing by mixing together all the ingredients until smooth. (Note: this dressing is enough for two to three salads.) Toss with the lettuce, walnuts, and dried cranberries. Serve immediately.

Serves 4 to 6.

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