Cranberry Apple Chopped Salad with Toasted Pecans & Raspberry Vinaigrette


Adapted from Silvermark

This is a delightful, delicious, healthy salad from our friends at Silvermark, manufacturers of the Toss and Chop Salad Chopper. The salad is "dressed" with a raspberry vinaigrette dressing – how divine!


1 cup fresh or **frozen red raspberries
1/4 cup red wine vinegar
1/4 cup salad oil
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1 cup pecans, toasted
1 head red leaf lettuce, washed and thoroughly dried
3 apples, cored and halved
1/2 red onion, thinly sliced
1 cup dried cranberries


Thaw raspberries, if frozen. For dressing, place raspberries and one tablespoon of vinegar in a small mixing bowl. Using the Silvermark Toss and Chop Salad Chopper, Toss & Chop the mixture until raspberries are pureed. Sieve mixture and discard the seeds.

Rinse and dry the bowl; transfer pureed raspberry mixture back into the mixing bowl. Whisk in the remaining vinegar, salad oil, sugar, and ground cinnamon. Cover and chill until serving time.

Place pecans on a microwavable plate. Microwave on high for 2 minutes. Transfer to a small bowl and let cool. Toss & Chop the pecans and set aside.

Place the lettuce into a large serving bowl; add the apples, red onion and 1/2 of the dressing. Toss & Chop the mixture until everything is in bite sized pieces and the dressing is thoroughly integrated.

Toss-in the dried cranberries and sprinkle chopped pecans on top to finish. Serve immediately with any remaining dressing on the side.


Yield: 4-6 servings

**There are several differing kashrut opinions on the use of plain frozen raspberries with/without certification. Please check with your Rabbinic advisor.

Recipes: Salads, Fruit, Parve, Kosher


Salads and Salad Dressings