Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 8 servings
- Calories144
- Total Fat (g)4
- Sodium (mg)258
- Carbohydrate (g)29
- Fiber (g)3
- Protein (g)1
*Percent Daily Values are base on a 2,000 calorie diet
Cranberry-Mixed Greens Salad
Makes:
8 servings
Start to Finish: 30 minutes
Ingredients
- 1 8-ounce bottlelight honey-mustard salad dressing
- 1/2 of a 16-ounce canjellied cranberry sauce
- 1 lemon or lime
- 2 tablespoonswater
- 2 apples, cored and very thinly sliced crosswise
- 6 cupsmixed salad greens
- 2 smallbeets or candy cane (chioggia) beets (about 12 ounces), trimmed, peeled, and thinly sliced
- Chopped fresh cranberries or dried cranberries (optional)
Directions
For dressing: In a blender or food processor, combine salad dressing and jellied cranberry sauce; cover and blend until smooth. Pour into a small serving bowl; set aside.
Squeeze juice from lemon or lime into a medium bowl; add the water. Add apple slices to juice mixture; turn slices to coat well. Set aside.
In a large bowl, combine greens and sliced beets. Drain the apples; add to greens mixture. Gently toss together. Spoon greens mixture onto eight salad plates; drizzle with dressing. If desired, garnish with cranberries.
Make-Ahead Directions: Prepare dressing as directed in Step 1. Cover and chill for up to 1 week. Stir before using. Continue as directed in Steps 2 and 3.







