Summer Greens with Sweetened Dried Cranberries and Cranberry Vinaigrette

Source: Cape Cod Cranberry Growers' Association

Servings: 4



2 teaspoon minced shallots
2 tablespoon cranberry juice cocktail
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
¼ cup extra-virgin olive oil
salt and pepper (to taste)


¼ cup walnut pieces, lightly toasted 
1 head  Belgian endive, yellow tipped, cored and cut lengthwise into narrow strips
1 bunch watercress, washed 
2 cups mesclun greens, washed
½ cup red onion, sliced in lengths
¼ cup sweetened dried cranberries



  1. In small bowl whisk together the olive oil, cranberry juice cocktail, vinegars, shallots.
  2. Salt and pepper to taste.
  3. Let stand for at least ½ hour to allow flavors to blend.


  1. In small dry frying pan, over medium heat, toast the walnuts, shaking the pan often, until brown and aromatic.  Transfer to small bowl and set aside.
  2. Divide the mesclun greens among four individual salad plates.
  3. Top with cut endive, onion, and watercress.
  4. Add toasted walnut pieces and sweetened dried cranberries.
  5. Top with 2 tablespoons of vinaigrette.

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