1

ABOUT THE RECIPE:

This is my "go-to" green salad with a jazzy holiday twist! The cranberries add a seasonal flair, complemented by the sweet and tangy balsamic dressing. For a hearty first course, serve warm crusty bread or mini-muffins on the side.

Makes 8 servings

2

INGREDIENTS:

SWEET BALSAMIC-MAPLE DRESSING
1⁄4 cup extra-virgin olive oil (see note)
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon stone-ground Dijon or spicy brown mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
10 to 12 cups (packed) mixed baby greens
¼ cup sweetened dried cranberries
2 sweet red peppers, sliced into 24 thin rings
8 tablespoons chopped walnuts or pecans (optional)

3

INSTRUCTIONS:

Put the Sweet Balsamic Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among eight salad plates. Top each salad with some dried cranberries, 3 pepper slices, and 1 tablespoon (optional) nuts. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.

Chef’s note: To reduce oil in this recipe, reduce the olive oil to 3 tablespoons.

Ingredients

Directions

1

ABOUT THE RECIPE:

This is my "go-to" green salad with a jazzy holiday twist! The cranberries add a seasonal flair, complemented by the sweet and tangy balsamic dressing. For a hearty first course, serve warm crusty bread or mini-muffins on the side.

Makes 8 servings

2

INGREDIENTS:

SWEET BALSAMIC-MAPLE DRESSING
1⁄4 cup extra-virgin olive oil (see note)
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon stone-ground Dijon or spicy brown mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
10 to 12 cups (packed) mixed baby greens
¼ cup sweetened dried cranberries
2 sweet red peppers, sliced into 24 thin rings
8 tablespoons chopped walnuts or pecans (optional)

3

INSTRUCTIONS:

Put the Sweet Balsamic Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among eight salad plates. Top each salad with some dried cranberries, 3 pepper slices, and 1 tablespoon (optional) nuts. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.

Chef’s note: To reduce oil in this recipe, reduce the olive oil to 3 tablespoons.

Mixed Baby Greens Salad with Cranberries

Recipe adapted from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

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