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Cranberry Romaine Salad with Raspberry Vinairgrette

Dried cranberries and feta add intense flavor to this simple salad that balances perfectly with the refreshing homemade dressing. —Elizabeth Seida, Edmonton, Alberta
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 8 cups torn romaine
  • 1-1/2 cups crumbled feta cheese
  • 1 cup pecan halves, toasted
  • 1 cup dried cranberries or fresh pomegranate seeds
  • 1/2 small red onion, thinly sliced
  • 1/3 cup olive oil
  • 3 tablespoons sugar
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons Dijon mustard


  • In a large bowl, combine the first five ingredients. In a small bowl, whisk dressing ingredients. Just before serving, drizzle 1/4 cup dressing over salad; toss to coat. Serve with remaining dressing.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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