HOLIDAY SALAD WITH FENNEL
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1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
8 cups (2 L) torn mixed greens
1 medium fennel bulb, trimmed and thinly sliced

Place cranberries in a bowl. Pour enough hot water over cranberries to cover. Let stand for 5 minutes; drain. Set 2 tbsp (25 mL) cranberries aside.

To prepare dressing, place remaining cranberries and next 7 ingredients (oil through pepper) in a blender; purée until smooth. Transfer dressing to a bowl; stir in reserved cranberries.

Combine greens and fennel in a bowl. Add some of the dressing and toss to coat. Serve immediately. Remaining dressing may be refrigerated for up to 2 days. Serves 8. 

 

 

 

 
Last updated on January 23, 2018