I crafted this salad for the holidays, using baby greens, pears, apples, honey roasted nuts, Parmesan and a wonderfully luscious dressing incorporating cranberries. Not heavy but healthy, easy to put together for any gathering and sings of festivities and holidays.
Festive Baby Green Salad
1/2 cup canned cranberry sauce, whole-berry or jellied
2 Tbl. fruited vinegar (such as raspberry), or red wine vinegar
2 Tbl. water
1 Tbl. olive oil
1/4 tsp. balsamic vinegar
1 tsp. Dijon or regular mustard
1/8 tsp. salt, or to taste
1/8 tsp. Montreal steak seasoning
6-8 oz. baby greens – or a mix of baby greens and spinich
2 medium pears, ripe, but firm, cored and thinly sliced OR apples
2 oz., about
6 Tbl., honey roasted almond or walnuts or pecans, chopped
1/2 cup craisins, or desired amount
1/2 cup fresh parmesan cheese, shaved or shredded, or as desired amount
Process in a small chopper or whisk very well in a medium bowl the cranberry sauce, vinegar, water, oil, balsamic and mustard, salt and Montreal seasoning. This dressing can be kept overnight in the refrigerator.When ready to serve, place greens in a large serving bowl. Add desired amount of dressing, pears and nuts; toss to mix and coat. Scatter shaved or shredded Parmesan on top.Serve immediately.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2020
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