ABOUT THE RECIPE:
I like to serve a green salad with nuts and dried cranberries during the winter holidays. This festive Baby Greens, Carrot and Cranberry Salad celebrates the season with healthy ingredients, vibrant colors, tantalizing textures and delicious flavors!
MAKES 4 to 6 SERVINGS
INGREDIENTS:
SALAD
6 cups lightly packed, mixed baby greens
1 cup grated carrots (peeling is optional)
1/3 cup sweetened dried cranberries or dried cherries
1/2 cup chopped pecans (use sunflower seeds or walnuts, if desired)
DRESSING
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
INSTRUCTIONS:
Put all of the salad ingredients into a large bowl. Put all of the dressing ingredients into a small bowl and briskly whisk to combine. Pour the dressing over the salad and gently toss to coat. Serve immediately, or cover and refrigerate for up to 30 minutes before serving.
Ingredients
Directions
ABOUT THE RECIPE:
I like to serve a green salad with nuts and dried cranberries during the winter holidays. This festive Baby Greens, Carrot and Cranberry Salad celebrates the season with healthy ingredients, vibrant colors, tantalizing textures and delicious flavors!
MAKES 4 to 6 SERVINGS
INGREDIENTS:
SALAD
6 cups lightly packed, mixed baby greens
1 cup grated carrots (peeling is optional)
1/3 cup sweetened dried cranberries or dried cherries
1/2 cup chopped pecans (use sunflower seeds or walnuts, if desired)
DRESSING
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
INSTRUCTIONS:
Put all of the salad ingredients into a large bowl. Put all of the dressing ingredients into a small bowl and briskly whisk to combine. Pour the dressing over the salad and gently toss to coat. Serve immediately, or cover and refrigerate for up to 30 minutes before serving.