Red and Green Salad with Cranberry Dressing
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.
How to Make It
Step 1
1
In a food processor or blender, smoothly purée cilantro, shallot, vinegar, cranberry juice, honey, and mustard. Add dried cranberries to dressing.
Step 2
2
In a large, shallow bowl, mix salad leaves, cabbage, red onion, bell pepper, and dressing. Add salt to taste.
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
Directions
Step 1
1
In a food processor or blender, smoothly purée cilantro, shallot, vinegar, cranberry juice, honey, and mustard. Add dried cranberries to dressing.
Step 2
2
In a large, shallow bowl, mix salad leaves, cabbage, red onion, bell pepper, and dressing. Add salt to taste.
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