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Cranberry-Mixed Greens Salad

Makes: 8 servings
Start to Finish 30 mins
Cranberry-Mixed Greens Salad
  • 1 8  ounce bottle  light honey-mustard salad dressing
  • 1/2 16  ounce can  jellied cranberry sauce
  • 1  lemon or lime
  • 2  tablespoons  water
  • 2  apples, cored and very thinly sliced crosswise
  • 6  cups  mixed salad greens
  • 2  small  beets or candy cane (chioggia) beets (about 12 ounces), trimmed, peeled, and thinly sliced
  •  Chopped fresh cranberries or dried cranberries (optional)
Directions For dressing::

1. 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.

2. 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.

3. 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 KitchenMake-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.
Nutrition Facts (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

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