Last Morsel

Everyday Recipes

Toasted Walnut and Mixed Green Salad with Vinaigrette


  • 1/2 cup toasted walnuts, halved
  • 1/2 cup canned jellied cranberry sauce
  • 1/4 cup minced shallots
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 6 cups mixed lettuce greens
  • 2 pears, cored and diced
  • 1/2 cup dried cranberries
  • Salt
  • Ground black pepper

How to toast walnuts

  • 1 lb walnuts
  • 1 cup sugar
  • 1 egg
Toast walnuts at 375 degree for 20 min. Stir. Let the walnuts dry.


  1. In a small saucepan, combine cranberry sauce, shallots, Dijon mustard and oil. Whisk together.
  2. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes).
  3. Remove from heat and season to taste with salt and black pepper.
  4. Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.
Toasted Walnut and Mixed Green Salad with Vinaigrette