Mixed Greens' Salad With Roasted Cranberry Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Fitness Magazine, February 2006. A little bit different variation on traditional vinaigrettes. Ingredients:
1/4 cup fresh cranberries (frozen ok, thawed) |
2 small garlic cloves, mashed |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 tablespoon balsamic vinegar (either dark or light variety) |
1 1/2 cups mixed greens |
1/4 cup red onion, sliced |
1/4 cup yellow bell pepper, chopped |
1 small cucumber, sliced thinly (i like persian or english cucumber for this recipe) |
8 snow peas, cut in half lengthwise |
2 tablespoons mozzarella cheese, freshly grated |
6 whole mint leaves |
2 tablespoons whole italian parsley |
1/2 cup walnuts, toasted (optional, my addition) |
fresh ground black pepper |
Directions:
1. Preheat oven to 400 degrees. On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper. Roast about 15 minutes or until golden brown.
2. Remove from the oven and stir in the balsamic vinegar.
3. Allow vinaigrette mixture to cool while assembling the salad.
4. In a serving bowl, combine the salad ingredients. Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
5. Garnish with toasted walnuts if desired. Add a shake or two of freshly ground black pepper if you wish.
6. Yields 1 substantial salad serving or 2 smaller salad plate servings.
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