pizza cupcakes suitable for children! You can mix and match the ingredients for the filling, and they have a biscuit-like texture. Serve hot with pizza sauce on the side for dipping!
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ cup chopped walnuts
- ¼ cup cranberries
- ¼ cup balsamic vinegar
- 1 cup red onion, chopped
- 1 tablespoon white sugar
- 1 tablespoon Dijon-style prepared mustard
- 1 cup vegetable oil
- salt and pepper to taste
- 10 cups mixed salad greens, rinsed and dried
- 2 Red Delicious apples, cored and thinly sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
- In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
- In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Reviews
This was a tasty salad for New Year’s Eve, although my finished version was based on lots of the changes recommended by others. I reduced chopped onion to 1/4 cup, increased dried cranberries to 1/2 cup., added 1T more sugar, used red wine vinegar instead of balsamic, reduced oil to 1/2 cup olive oil and thinned with 2T orange juice. (It was still a very thick dressing that flattened down my lettuce, so I might consider adding more OJ next time.) I also used the tip to pour hot water over the sliced onion to lighten the onion flavor. I had additional onion slices for those who wanted to add onion to their bowl of salad. Also aded dried cranberries to the tossed salad and used Dole glazed walnuts instead of plain ones. I used this tip to keep the apple slices from browning: Mix 2T honey into 1 cup water. Slice one apple and immediately put the slices in the water and hold underwater for 30 seconds. Remove and place in a zip lock bag, removing as much air as possible. Do the second apple (need to do them separately to make them fit into the 1 cup of honey/water solution.) Remove and add to ziplock bag. I left them in the bag for a couple of hours until it was time to toss the salad and they looked perfect and did not brown in the salad either.
This one of our new favorite salads! Perfect Fall recipe!
Delicious but, sorry, I did make some changes. I used 1/3 cup cranberries and 1/3 cup onions, 2 t. mustard, only 1/2 cup oil for dressing and 3 apples in salad. I was making this for my grandchildren and family so knew I had to modify a bit. Otherwise it was very good. Thanks Barrett
Made this as directed. The dressing seemed very “gloppy” and hard to mix with the tender lettuce and get good coverage. The flavors were good, but I won’t be making it again.
It was good except for the dressing. 1 cup of oil was way too much, the greens got soggy quickly and looked unappealing, so less was consumed. Too bad!
Delicious, love this vinaigrette. Used some suggestions from other reviews and cut the amount of red onion in half, still had a nice onion flavor in the dressing. Added dried cranberries to the salad as well. The recipe did make a lot of dressing – I lightly dressed the salad and then put the rest on the side and had at least half of it still leftover. But it is so good we have been using it all week on salads!
Really good. At first we didn’t have balsamic vinegar so we used red wine vinegar. It was sooo delicious. Tried it again with balsamic and ended up loving the first one better. Plus it makes the vinegrette bright pink, which looks better than the salmon-ish colour. Also added feta. So good.
the Cranberry Vinaigrette is wonderful as well as colorful. My salads had orange slices and pomegranate which also added color. Perfect for Christmas!
I made this salad as a light alternative side dish for Thanksgiving dinner. Everyone loved it. I did follow other reviewers’ advice and cut back on the red onion, but otherwise followed exactly. I used baby romaine for the greens. My only complaint is that the dressing is a little thick. I made it again the next day for lunch and added leftover turkey. Delicious!
This was a nice salad to have with some cold chicken. I didn’t have cherries so I used dried cranberries. Will make it again.
Followed the suggestion to decrease the amount of onion. The dreasing is thick. I used Simply Apple Pure Pressed juice to thin it some.
Work people loved it
My Grandkids made this to go with a nice Salmon patty and low carb cheesecake cupcakes for their Mom on Mother’s Day. She raved about this dressing. She just loved it and the toasted walnuts put it over the top. We used a nice mix of greens and spinach. This is a real keeper. My Grandkids put this in their cookbook as a favorite
I left the recipes exactly as is. It was perfect. A huge crowd pleaser. Now any house party I attend I am asked to bring this salad. YUM!
I left out the onion because they give me migraines and subbed in a clove of garlic. Those of us who tried the dressing liked it, I felt it needed more sugar so I ended up putting in another tablespoon before refrigerating what was left. I would definately make this again.
Great! Used the less onion and dried cranberries since fresh weren’t available. A big hit on Rosh Hashannah!
This salad is described as a “fall salad” but I think it is great anytime.
This was great!! The dressing taste good but some adjustments need to be made to make it perfect. I doubled the walnuts and added feta cheese
I agree with previous comments – cu the onion way down – maybe 1/4 of whats called for. I also used good olive oil. Great flavour.
Didn’t like the dressing at all – to much onion & we didn’t use all it called for. I think it also had to much balsamic vinegar or Dijon mustard also. We’ll stick with other recipes that have cranberries & walnuts in from this site that we like.
Didn’t care for the dressing. Too thick.