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Categories:
cranberries extra-virgin olive oil balsamic vinegar white wine vinegar mustard salt ground black pepper mixed baby greens fennel bulbs
Viewed: 112 - Published at: 2 years agoIngredients
- 3/4 c. dried cranberries
- 3/4 c. Extra virgin olive oil
- 13 c. balsamic vinegar
- 13 c. white wine vinegar
- 3 tbsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. coarsely ground black pepper
- 1 lb. mixed baby greens
- 2 medium fennel bulbs
Method
- In small bowl, place cranberries with enough very hot water just to cover, let stand 5 minutes to soften cranberries.
- Drain.
- 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.
- 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.
