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Tossed Cranberry Salad

Total Time

Prep/Total Time: 15 min.


12 servings

Dinner guests rave about this salad's poppy seed dressing. &mash;Marilyn Bue, Princeton, Minnesota


  • 10 cups torn mixed salad greens
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 cup dried cranberries
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons cider vinegar
  • 1 tablespoon jellied cranberry sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon poppy seeds


  1. In a large salad bowl, combine the first five ingredients. In a blender, combine the sugar, oil, onion, vinegar, cranberry sauce, salt and mustard; cover and process until blended. Add poppy seeds; cover and pulse for 5-10 seconds. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts

3/4 cup: 160 calories, 9g fat (3g saturated fat), 8mg cholesterol, 277mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 4g protein.

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