Cranberry-Pecan Salad

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The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.

Ingredients

Cranberry Vinaigrette

  • 2 Tbs. unsweetened cranberry juice
  • 1 Tbs. Dijon mustard
  • 1 Tbs. canola oil
  • 1 Tbs. walnut or hazelnut oil
  • 1 small shallot, finely chopped (2 Tbs.)

Salad

  • 4 cups arugula
  • ²⁄³ cup dried cranberries
  • ¹⁄³ cup chopped toasted pecans

Preparation

1. To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.

2. To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 207
  • Carbohydrate Content: 21 g
  • Fat Content: 14 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 242 mg
  • Sugar Content: 15 g