Such a nice salad. Love the lightly sweetened cranberry juice salad dressing.
This recipe I’ve made a couple of times since Diane Phillips demonstrated it and served it at the December class she and Phillis Carey gave in early December. I made it the other day but decided not to do the fancy stuff with the pecans. Rather than coat them in a sweetened egg white mixture and roast them, I just toasted the pecans without. There are dried cranberries there (hard to see), and some nice chunks of goat cheese. And then the really delightful dressing.
I’d say the only down side to this salad is that you have to buy a bottle of cranberry juice cocktail. (Don’t use the diet type.) Didn’t they used to sell them in small cans? All I could get was as huge bottle of it. I’m glad I have family coming with little kids (my two great-grands) who will drink it up, I hope.
The dressing is easy-peasy to make. Just combine cranberry juice cocktail (not the diet type), sugar (I used part artificial sugar when I made it), rice vinegar (don’t use the seasoned type as that contains sugar), Dijon, salt, pepper and vegetable oil in a jar and shake. I used a mixture of field greens and arugula in the salad above. Ideally toss the salad with the dressing. If you’d like to, I think you could reduce the sugar just a little bit, to make it slightly less sweet. But not by much.
My friend Dianne and I were doing a fund-raising event for 10 people, so when I made it on this occasion, to save time about 10-15 minutes ahead we plated the greens, added the cranberries, pecans and goat cheese, then just before serving I drizzled the dressing on each plate of salad. The dressing should keep for a few weeks in the refrigerator.
What’s GOOD: love the dressing, slightly sweet. Make ahead. Very easy salad to put together. Easy to take to a party. Dressing will keep for a week or two.
What’s NOT: only that you’ll have to buy a bottle of cranberry juice cocktail. I don’t drink fruit juice anymore. Maybe around Thanksgiving or Christmas time they have it frozen in concentrate? Might have to look next fall. I’ll freeze a bit of the juice for the next time I want to make this.
SALAD (both dressing and salad): printer-friendly PDF and MasterCook file (click link to open recipe)
DRESSING ONLY: printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Field Green Salad with Cranberry Vinaigrette and Goat Cheese
Recipe: Diane Phillips, cooking class 12/2023
Servings: 6
PECANS:
1 large egg white — about 2 T
1 teaspoon Tabasco sauce
6 tablespoons raw sugar
1 teaspoon garlic salt
1 teaspoon seasoning salt — like Lawry’s
2 cups pecans — or walnuts, raw, or use combination
SALAD:
8 cups salad greens — (field or combination)
1/2 cup dried cranberries
1 cup goat cheese — crumbled
DRESSING:
1/4 cup cranberry juice cocktail — (do not use diet juice)
1/4 cup rice vinegar — (do not use “seasoned” style)
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 cup vegetable oil — might need up to 2/3 cup
salt and pepper to taste
1. NUTS: Preheat oven to 350°F. Line a baking sheet with a silpat or parchment paper.
2. Whisk together egg white, Tabasco, sugar, garlic salt and seasoning salt.
3. Add nuts and stir to coat well.
4. Spread pecans onto prepared baking sheet and bake for 25-30 minutes, shaking the pan every 10 minutes for even toasting. Remove pan from oven and cool completely. Break up the pecans and store in airtight container. The pecans can be made ahead and frozen for up to 3 months.
5. SALAD: Place greens in a large salad bowl.
6. In a small jar, combine cranberry juice, rice wine vinegar, sugar, mustard and oil. Season with salt and pepper. Taste for acidity and add more oil if needed.
7. Pour dressing over salad, plate the salads individually and garnish with dried cranberries, pecans and goat cheese.
Per Serving (this is a bit high because there is more dressing here than you will use): 616 Calories; 54g Fat (76.1% calories from fat); 12g Protein; 26g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 234mg Sodium; 21g Total Sugars; trace Vitamin D; 146mg Calcium; 2mg Iron; 224mg Potassium; 247mg Phosphorus.
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* Exported from MasterCook *
Cranberry Juice Vinaigrette
Recipe: Diane Phillips, cooking instructor, from a class, 12/2023
Servings: 8
1/4 cup cranberry juice — do not use diet
1/4 cup rice vinegar — do not use “seasoned”
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 cup vegetable oil — or a smidge more if needed
salt and pepper to taste
NOTE: This goes well with a field green salad (field greens mixed with some other lettuces, or arugula), then add some dried cranberries, toasted pecans and some little torn chunks of soft goat cheese (from the log).
1. In a jar, combine the cranberry juice, rice vinegar, sugar, Dijon mustard and oil. Season with salt and pepper. Taste for acidity and add more oil if needed.
2. Use immediately or store in the refrigerator for up to two weeks. Shake well before using.
Yield: 1 cup
Per Serving: 149 Calories; 14g Fat (80.1% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 42mg Sodium; 7g Total Sugars; 0mcg Vitamin D; 3mg Calcium; trace Iron; 12mg Potassium; 5mg Phosphorus.

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