Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Tossing the cubed apples with lemon juice will help keep them from turning brown. If you prefer sharper onion flavor, use red onions instead of Walla Wallas. Ingredients:
1 cup sweetened dried cranberries (such as craisins) |
3/4 cup apple juice |
1/2 cup zinfandel or other fruity dry red wine |
1/2 cup cranberry juice cocktail |
3 tablespoons minced shallots |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon walnut oil |
10 cup gourmet salad greens |
3 cups cubed gala apple (about 2 apples) |
1 cup thinly sliced walla walla or other sweet onion (about 1 medium onion) |
1/3 cup coarsely chopped walnuts, toasted |
Directions:
1. Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.
2. Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.
3. Combine cranberries, greens, apple, and onion in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with toasted walnuts.
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