Friday, July 01, 2005

Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette(Adapted from CL)

1 cup sweetened dried cranberries
3/4 cup apple juice
1/2 cup zinfandel
1/2 cup cranberry juice cocktail
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
10 cups baby salad greens
3 cups cubed Gala apple
1 cup thinly sliced sweet onion
1/3 cup coarsely chopped almonds, toasted

In a medium sauce pan, bring cranberries and apple juice to a boil. Remove from heat and let steep for 10 minutes. Drain cranberries and discard apple juice.

In the same sauce pan, bring wine and cranberry juice to a boil and cook until reduced to 1/3 cup. Pour wine mixture into a medium bowl and add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring constantly with a whisk.

In a large bowl, combine cranberries, greens, apple, and onion. Drizzle dressing over salad and gently toss to coat. Sprinkle with toasted almonds.


  1. Joe, is the zinfandel used in the Apple, Almond and Mixed Greens salad red or white zinfandel. Thank you. Love your blog!!!

  2. Anon - I'm fairly certain we used red! Thank you!