Cranberry & Apple Tossed Salad


  • 1 3/4 ounce pignoli nuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup REGINA Raspberry Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 12 ozs. mixed greens
  • 4 ozs. feta cheese, crumbled
  • 1/2 cup dried cranberries
  • 2 Granny Smith apples, cored and thinly sliced


In small saucepan over medium heat, in 1 tablespoon hot olive oil, cook nuts, stirring occasionally, until lightly browned. Remove saucepan from heat; cool. Stir in remaining oil, vinegar, mustard and flavor enhancer. In large bowl, toss salad greens, cheese, craisins and apple slices. Pour dressing over salad; toss gently to coat. Serve immediately. Makes 6 servings.

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