Almond cranberry salad is crisp, colorful and perfect for a crowd.
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1/4 cup olive oil
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tarragon white wine vinegar or white wine vinegar
1/2 teaspoon poppy seeds
1 tablespoon Land O Lakes® Butter
1/2 cup slivered almonds
3 tablespoons sugar
2 (10-ounce) packages European salad blend
1 medium (1 cup) yellow bell pepper, cut into 1-inch pieces
1/2 cup sliced green onions
1/2 cup sweetened dried cranberries or cherries
4 ounces ( 1/2 cup) crumbled blue cheese or feta cheese
*Substitute your favorite salad blend.
Combine all dressing ingredients in jar or small container with tight-fitting lid; shake well to mix. Refrigerate.
Melt butter in 10-inch skillet over medium heat until sizzling; add almonds and 2 tablespoons sugar. Continue cooking, stirring constantly, 4-5 minutes or until sugar melts and nuts are golden brown. Remove from heat; sprinkle with remaining 1 tablespoon sugar. Quickly spread onto waxed paper-lined baking sheet; cool completely.
Combine all salad ingredients, caramelized almonds and dressing in bowl just before serving. Serve immediately.
This salad is very versatile. Try substituting your favorite vegetables, dried fruits and nuts, such as snap peas, red onion, dried apricots, dried or fresh blueberries, pecans, etc. For a smaller salad simply cut recipe in half.
This year, give that traditional Thanksgiving dinner a modern spin. From the turkey to the dessert, these recipes all have a little twist and can be prepared for smaller groups, too.