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Rec: Cranberry Walnut Salad

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Joined: Dec 9, 2005

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Posted to Thread #1127 at 3:22 pm on Mar 15, 2006

Cranberry Walnut Salad

1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)

Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.) Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.

Source: Karen/NoCal@Gails from Dacor Appliance chefís demonstration

Patís notes: I also really like to add crumbled blue cheese or gorgonzola cheese and fresh avocado chopped.

Cranberry Walnut Salad to serve 32

1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup soy sauce
4 tsp. minced shallot
4 tsp. minced garlic
4 tsp. Dijon mustard
2 cups olive oil (original recipe called for 4 cups which I thought was too much)
2 cups lightly toasted chopped walnuts (or pecans)
2 cups dried cranberries
salad greens to serve 32 (about 4 bags mesclun mix)


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