Recipes & How-To's
Holiday Salad with Fennel

Holiday Salad with Fennel

This green salad, packed with dried cranberries, is suitable for a Christmas dinner. Shaved fennel and a Dijon balsamic dressing give it loads of flavour.

Cook time

0 mins

Recipe Difficulty

Easy

Yield

Serves 8

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 8 cups torn mixed greens
  • 1 medium fennel bulb, trimmed and thinly sliced

Directions

  1. Place cranberries in a bowl. Pour enough hot water over cranberries to cover. Let stand for 5 minutes; drain. Set 2 tbsp cranberries aside.
  2. To prepare dressing, place remaining cranberries, oil, balsamic vinegar, white wine vinegar, mustard, sugar, salt and pepper in a blender; purée until smooth.
  3. Transfer dressing to a bowl; stir in reserved cranberries.
  4. Combine greens and fennel in a bowl. Add some of the dressing and toss to coat.
  5. Serve immediately. Remaining dressing may be refrigerated for up to 2 days.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

166 calories, 13.8 g fat, 1.1 g protein, 10.9 g carbohydrate, 2.3 g fibre, 218 mg sodium