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Red and Green Salad with Cranberry Dressing





Yields
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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories70
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 232mg11%
Total Carbohydrate 15g6%

Dietary Fiber 1.9g7%
Protein 1.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.