The best part about this recipe, besides its obvious fresh taste, is that there's dressing left over for another day.
3/4 cup dried cranberries
3/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup white wine vinegar
3 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 pound mixed baby greens (about 24 cups)
2 medium fennel bulbs (about 1 pound each), trimmed, cored, and thinly sliced
1. In small bowl, place cranberries with enough very hot water just to cover, let stand 5 minutes to soften cranberries. Drain.
2. Prepare cranberry vinaigrette: In blender, combine olive oil, balsamic vinegar, white wine vinegar, mustard, salt, pepper, and 1/4 cup cranberries, and blend until smooth. Makes about 1 3/4 cups.
3. To serve, in large salad bowl, toss baby greens, fennel, and remaining cranberries with 1/2 cup vinaigrette until well coated. (Cover and refrigerate remaining vinaigrette up to 3 days.)
Each serving of salad with dressing: About 85 calories, 2 g protein, 11 g carbohydrate, 4 g total fat (1 g saturated), 1 g fiber, 0 mg cholesterol, 115 mg sodium.
Each tablespoon dressing: About 60 calories, 0 g protein, 2 g carbohydrate, 6 g total fat (1 g saturated), 0 g fiber, 0 mg cholesterol, 115 mg sodium.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.