Red and Green Salad with Cranberry Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, prepare dressing, cover, and chill. Also rinse and drain salad leaves, wrap in towels, put in a plastic bag, and chill. Ingredients:
1/4 cup fresh cilantro |
1 shallot (about 1 oz.), chopped |
1/3 cup seasoned rice vinegar |
1/3 cup cranberry juice cocktail |
1 tablespoon honey |
1 teaspoon dijon mustard |
1/4 cup dried cranberries |
10 cup baby salad leaves, rinsed and crisped |
2 cups shredded red cabbage or radicchio |
1/3 cup thinly sliced red onion |
1 red bell pepper (7 or 8 oz.), stemmed, seeded, and thinly sliced |
salt |
Directions:
1. In a food processor or blender, smoothly purée cilantro, shallot, vinegar, cranberry juice, honey, and mustard. Add dried cranberries to dressing.
2. In a large, shallow bowl, mix salad leaves, cabbage, red onion, bell pepper, and dressing. Add salt to taste.
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