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Red and Green Salad with Cranberry Dressing

Yield Makes 8 servings
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

Nutrition 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

How to Make It

  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.