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Cranberry Walnut Kale Salad with Cranberry Vinaigrette
Ingredients:
Cranberry Vinaigrette
- 4 oz fresh cranberries
- 1/3 cup water
- 2 tablespoons sugar
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4-1/2 cup olive oil
Salad
- 8 oz fresh young kale or greens of your choice
- 1 cup dried cranberries
- 1 cup walnuts
- 1/4 cup thinly sliced red onion
Directions:
Cranberry Vinaigrette
- Place cranberries, water and sugar in small pan over medium heat.
- Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open.
- Place in a blender and puree till smooth.
- Add the vinegar, mustard, lemon juice, salt and pepper and blend.
- Add the olive oil and blend again.
- Adjust seasoning if necessary.
Salad
- Remove stems from Kale and tear leaves into small pieces.
- Toss Kale, dried cranberries, walnuts, red onion and a little Vinaigrette..
- Cover and refrigerate the salad for at least half an hour, or overnight.
- Serve with additional dressing.