Low-Glycemic Cranberry Walnut Salad - dummies

Low-Glycemic Cranberry Walnut Salad

By Meri Raffetto, Rosanne Rust

Maintaining a low-glycemic diet doesn’t mean boring food — especially if you try this recipe for cranberry-walnut salad. Low-glycemic salad greens are topped with a slightly sweet and savory dressing. Toasted nuts, dried cranberries, and Gorgonzola cheese crumbles create differing textures. And there’s lots of flavor in the dressing, so add it gradually — you may not want to use it all.

Low-Glycemic Cranberry Walnut Salad

Preparation time: 10 minutes

Cooking time: 5–8 minutes

Yield: 4 servings

1/2 cup walnut halves

1/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 tablespoon honey

1/2 teaspoon salt

1/8 teaspoon black pepper

8 cups mixed salad greens

1/2 cup dried cranberries

1/4 medium sweet onion, thinly sliced

1/4 cup crumbled Gorgonzola cheese

  1. Preheat the oven to 400 degrees F. Lay out the walnut pieces on a nonstick cookie sheet, and bake until lightly toasted, fragrant, and just starting to brown, about 5 to 8 minutes. Pour the nuts into a bowl and set aside.

  2. In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, and pepper until well blended.

  3. In a large serving bowl, mix the walnuts, salad greens, cranberries, and onion. Add the oil-vinegar dressing, and toss to coat everything evenly.

  4. Add the crumbled Gorgonzola cheese, and toss lightly. Serve immediately.

Per serving: Calories 308 (From Fat 217); Glycemic Load 8 (Low); Fat 24g (Saturated 4g); Cholesterol 6mg; Sodium 449mg; Carbohydrate 22g (Dietary Fiber 4g); Protein 5g.