 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Ingredients:
1/4 cup red wine vinegar |
1 shallot, quartered |
2 teaspoons chopped chives |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup canola oil |
1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner |
3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner |
3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner |
1 medium red onion, diced |
1 pound fresh cranberries |
Directions:
1. Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.
|
|