Cranberry sauce and orange juice are added to a purchased salad dressing to create a holiday special vinaigrette for a simple green salad.




  • Heat oven to 375°F.

  • Cut bread into small cubes. Place cubes on a rimmed baking sheet and coat with nonstick cooking spray, then sprinkle with cinnamon chipotle season. Bake at 375°F for 10 minutes or until golden brown. Remove from oven and cool.

  • Heat cranberry sauce and orange juice in a small saucepan over medium-high heat for 3 minutes, or until boiling. Remove from heat and allow to cool. When cool, strain cranberry mixture into a large bowl with a fine mesh strainer. Whisk vinaigrette, sugar and salt into cranberry mixture and set aside.

  • Place salad mix, tomato and cucumber in a large bowl and drizzle with cranberry dressing. Toss with croutons and serve.

Nutrition Facts

121 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 194 mg sodium. 26 g carbohydrates; 2 g fiber; 2 g protein;