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Salad with Champagne-Cranberry Vinaigrette


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  • 1/2 c halved walnuts
  • 1/2 c champagne or lemon-lime soda
  • 1/2 c canned jellied cranberry sauce
  • 1/4 c minced shallots
  • 1 t Dijon mustard
  • 2 T olive oil
  • Salt and pepper
  • 6 c mixed salad greens
  • 2 pears cored and diced
  • 1/2 c diced cranberries



Step 1

Toast walnuts in a dry skillt over med heat (about 3 mins).
In a small saucepan, combine champagne, cranberry sauce, shallots, mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 mins). Remove from heat and season to taste with salt and pepper.
Place greens in bowl, top with pears, walnuts and cranberries. Drizzle over cranberry vinaigrette just before serving.

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