Mixed Greens with Apples, Candied Pecans and Cranberry Vinaigrette
Recipe type: Salad
Here is a healthy way to use up those bags of cranberries from Thanksgiving.
  • For 1 cup of cooked, strained cranberries:
  • 1 12-oz bag cranberries, fresh or frozen
  • ½ cup granulated sugar
  • ⅜ cup water
  • 2 tablespoons orange juice or lemon juice (feel free to add another tablespoon or two to make it more tart...or reduce the sugar)
  • For the vinaigrette (see directions below for proportions):
  • Olive oil
  • Rice vinegar (a little sweeter but you can also sub red wine or cider vinegar)
  • salt, to taste
  • For the salad:
  • mixed greens
  • Feta cheese, cubed
  • Red onion, thinly sliced
  • Candied pecans (I use Trader Joe's but you can use any nuts)
  • Apple slices
  1. To prepare the cranberries:
  2. Bring the sugar and water to a boil in a medium saucepan. Add the cranberries and cook over medium to medium-high heat until they pop, about 4-5 minutes. Add the juice and cook for another 3 minutes. Remove from heat and pass the cooked cranberries to a sieve to separate the skin and seeds. This will yield 1 cup. Set aside.
  3. To prepare the vinaigrette:
  4. There is no strict rule here. Adjust the proportion of oil, vinegar and cranberries to your liking. I started with 2 tablespoons of cranberries to 4 tablespoons of vinegar and ¼ cup of oil. Taste as you go. As you can see from my pictures, mine was light on the vinegar and olive oil so I added more of both after taking these pictures. Whisk together to emulsify.
  5. To assemble the salad:
  6. Toss the vinaigrette with the mixed greens, onions, cheese, apples and nuts--plate and serve.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/11/mixed-greens-with-apples-candied-pecans-and-cranberry-vinaigrette/