Tightrope Tossed Salad
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 198
- Total Fat
- 18
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 218
- Total: 20 min
- Prep: 20 min
Ingredients
Red wine vinaigrette:
1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
Salad:
1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner
3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
1 medium red onion, diced
1 pound fresh cranberries
Directions
- Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.