Red and Green Salad with Cranberry Dressing

recipe
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.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 70
Caloriesfromfat 1.3 %
Protein 1.4 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 15 g
Fiber 1.9 g
Sodium 232 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note:

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note