Green Salad with Cranberry Vinaigrette

Level: Easy
Servings: 6 to 8
Nutritional Info (per serving, 1 of 8): 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
Total time: 30 minutes
Active time: 15 minutes

2/3 cup cranberries, thawed if previously frozen
2 tablespoons honey, plus extra to taste
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 head butter lettuce, leaves torn into large pieces
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

Instructions:

Combine cranberries, honey, and 1/3 cup water in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8 minutes. Cool completely for a vibrant base.
Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Chop roughly once cooled. Blend olive oil and vinegar into the cranberry mixture. Adjust sweetness with extra honey if needed, then season with salt and pepper. This irresistible dressing elevates every bite!
Toss butter lettuce and watercress in a serving bowl. Season lightly, drizzle with vinaigrette, and top with crunchy walnuts and fresh herbs. Gently mix and servethis fresh, tangy salad will steal the show at any table.

Make-Ahead Tips: Toast and chop walnuts ahead; freeze up to 3 months. Prep vinaigrette and chill up to 5 days. Whisk before using, then assemble fresh for maximum crunch and flavor.

Photograph by Ryan Dausch

Courtesy of Recipe Iseasy Magazine