Baby Greens Salad With Cranberry Balsamic Vinaigrette

Cranberries are native to North America and were used by Native Americans for their medicinal properties.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

Print Recipe

Easy

Baby Greens Salad With Cranberry Balsamic Vinaigrette

Cooking Method: Mixing Cuisine: International Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Baby greens
• 2 ounce Dried cranberries
• 2 ounce Toasted walnuts
• 1 small Red onion
• 2 tablespoon Balsamic vinegar
• 2 tablespoon Olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon Maple syrup
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a large salad bowl, combine baby greens, dried cranberries, toasted walnuts, and thinly sliced red onion.
2. In a separate small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and black pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 12g4%

Sugars 8g

Protein 3g6%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.