Jan Doty shared this colorful salad at a dinner party and I’ve made it three times this month! It’s a tart dressing added to lettuce, toasted nuts, sweet dried fruits and creamy goat cheese crumbles. Love it!
Dressing
- In a food processor pulse and chop together:
1 cup fresh cranberries
2 tablespoons sugar
- Remove 1/2 of the mix and place in a bowl
- Add to the processor:
2 teaspoons grated lemon zest
4 tablespoons fresh lemon juice
- Process till smooth and then slowly drizzle in:
1/2 cup olive oil
- Add the olive oil mix to the reserved cranberries and stir
- Season with salt and pepper
- To assemble the salads layer the following:
Red leaf lettuce or a colorful mix of lettuce
Goat cheese crumbles, purchase pre-crumbled
Dried cranberries and blueberries
Toasted nuts such as walnuts, almonds or pecans
- Drizzle the dressing over the salad
- An alternative is to combine and toss all the ingredients in a large serving bowl
This quantity serves about 10 or so.
nina in the kitchen 