4.5 – 2 reviews • Thanksgiving
| Level: |
Easy |
| Total: |
30 min |
| Active: |
15 min |
| Yield: |
6 to 8 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
121 |
| Total Fat |
10 g |
| Saturated Fat |
1 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
148 mg |