8 ounce bottle
light honey-mustard salad dressing
16 ounce can
jellied cranberry sauce
lemon or lime
apples, cored and very thinly sliced crosswise
mixed salad greens
beets or candy cane (chioggia) beets (about 12 ounces), trimmed, peeled, and thinly sliced
Chopped fresh cranberries or dried cranberries (optional)
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.
From the Test Kitchen
- 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.
(Cranberry-Mixed Greens Salad)
- Servings Per Recipe 8,
- cal. (kcal) 144,
- Fat, total (g) 4,
- carb. (g) 29,
- fiber (g) 3,
- pro. (g) 1,
- sodium (mg) 258,
- Percent Daily Values are based on a 2,000 calorie diet