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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Hereâs a festive, flavorful quick-toss salad that adds color to any table. Contributor Diana Smith from Wesson, Mississippi says, âA lady brought this to a church gathering. It was so pretty and wonderful, I just had to have the recipe.â TIP: You could substitute toasted pine nuts for the sunflower kernels for a different kind of crunch. Ingredients:
1 package (10 ounces) mixed salad greens |
1/2 cup dried cranberries |
1/2 cup crumbled blue cheese |
1/3 cup sunflower kernels, toasted |
raspberry vinaigrette: |
5 tablespoons olive oil |
2 tablespoons plus 2 teaspoons raspberry vinegar |
3 to 4 teaspoons sugar |
2 teaspoons chopped green onion |
1/4 teaspoon poppy seeds |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large salad bowl, combine the greens, cranberries, blue cheese and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad; toss to coat. Yield: 8 servings.
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