Cranberry Mandarin Salad with Walnut Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. Ingredients:
1 package (6 ounces) fresh baby spinach |
2 cups torn red leaf lettuce |
1 can (15 ounces) mandarin oranges, drained |
1/2 cup dried cranberries |
1/2 cup chopped walnuts, toasted |
dressing: |
3 tablespoons walnut oil |
2 tablespoons plus 1 teaspoon white wine vinegar |
2 tablespoons canola oil |
1 tablespoon minced fresh tarragon |
1-1/2 teaspoons chopped shallot |
1 small garlic clove, minced |
3/4 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Yield: 8 servings.
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