Romaine Salad with Cranberry-Walnut Topping

This is the simplest of individual salads - and the way we do salad at our house!

The topping adds just the right amount of color and flavor, not to mention that anything with cranberries and walnuts has to be good!  The topping uses lower-carb glazed walnuts to mollify a little guilt.

Course Salad, Topping
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author WW



  • 1 head Romaine lettuce hearts cut in 1/2" slices
  • 1 ea. tomato, medium large dice
  • 1/2 ea. sweet onion sliced into 4 sections
  • 4 oz. crumbled feta cheese


  • 1/4 cup water
  • 2 cups walnuts chopped
  • 1-1/2 cups dried cranberries
  • 2 tbsp. artificial sweetener aspartame (recommended), stevia, or other
  • 2 tbsp. Cranberry-Walnut topping (made ahead and used from storage)



  1. Topping should be made ahead of time and used from storage!

    Cut lettuce into 1/2" slices and distribute evenly into 4 salad bowls

  2. Dice onion and distribute evenly into each salad bowl

  3. Dice tomato and distribute evenly into salad bowls

  4. Add 2 tbsp. topping to each salad

  5. Top with crumbled feta cheese

  6. Add salad dressings of choice


  1. Preheat oven to 170°F

  2. Cover a cookie sheet with parchment paper

  3. Heat water in a 1-quart saucepan to simmer and remove from heat

  4. Add sweetener and stir to dissolve

  5. Add walnuts and stir to coat completely

  6. Spread walnuts on cookie sheet and mix in cranberries

  7. Place in oven for about 20 minutes (longer if needed) to dry mixture

  8. Vacuum-seal in half-pint canning jars or pint vacuum bags

  9. Alternately, divide topping into sandwich bags and store in refrigerator

Recipe Notes

  1. This topping will work on any leafy green type salad
  2. Store vacuum-sealed topping in pantry
  3. Store ziplock bags of topping in refrigerator


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