Ruth Lyons Cranberry Salad Recipes

CRANBERRY, FETA AND WALNUT SALAD

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

SALAD WITH CRANBERRIES AND ALMONDS

Steps:

• In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
• Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

SO-GOOD-FOR-YOU SALAD

Steps:

• For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
• For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
• Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.

RUTH LYONS' CRANBERRY SALAD

Steps:

• Cook cranberries in water until they pop add sugar and salt cook 5 minutes pour over dry jello and stir Cool and add any additional optional ingredients (canned fruit should be drained well) refigerate until set

RUTH LYONS CRANBERRY SALAD

Steps:

• Cook cranberries in water until the cranberries pop.
• Add sugar and salt.
• Cook 5 minutes.
• Pour over dry jello.
• Stir.
• Cool.
• Add any of the optional ingredients you like.
• My personal favorites are celery, apples, orange (canned Mandarin) and crushed pineapple.
• Canned fruit should be drained well.
• Refrigerate until set.

CRANBERRY SALAD DRESSING

Steps:

• In a blender, combine the cranberries, orange, sugar, vinegar, salt, mustard and onion. While processing, gradually add oil in a steady stream. Refrigerate.