Holiday Green Salad

The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat. It's a refreshing salad to make for a luncheon or an evening meal.


10 servings


6 cups torn iceberg lettuce
6 cups torn romaine
3 green onions, thinly sliced
1 celery rib, thinly sliced
1/4 cup vegetable oil
1/4 cup white vinegar
1/4 cup granulated (white) sugar
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
3/4 cup dried cranberries
1/4 cup sliced almonds, toasted


In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately.

Estimated Time

Preparation/Total Time: 15 minutes

Nutritional Information

1 serving (1 cup) equals 99 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 59 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein.

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