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Holiday Salad with Cranberry Dressing


Soups and Salads


Recipe courtesy of


Cranberries are available year round, fresh and frozen, so use them in novel ways, like for this tart and sweet salad dressing.

Number of Servings

Serves 4


1 head romaine or red curly lettuce, leaves separated, washed, dried and torn into bite-size pieces
1 cup washed and dried arugula leaves1 Bosc pear, thinly sliced1 apple, thinly sliced
½ cup slivered almonds
Shavings Parmesan cheese, for garnish


¼ cup fresh or frozen cranberries
1 tablespoon sugar or honey
3 tablespoons white balsamic vinegar
½ cup extra-virgin olive oil
Salt, to taste

Preparation - Directions

1. Place the salad greens in a bowl. Add the pear, apple and almonds, and mix to combine.

2. In a blender, whirl the cranberries, sugar or honey, vinegar and olive oil together until well combined and emulsified. Strain the dressing through a fine sieve into a bowl.

3. Add half the dressing to the greens in the salad bowl and toss to coat the ingredients well. Adjust for salt.

4. If the salad needs more dressing, add it; if not, save the remainder for future use.

5. Sprinkle the cheese shavings over the salad. Serve.