Valerie’s Cranberry Walnut Salad
One of the herb group meetings featured Chef Leslie Sassaman, who helped the whole group prepare several dishes for an herbal luncheon. This scrumptious salad was a crowd pleaser. It came from the file of Valerie Colwell.
1 Tablespoon Balsamic vinegar
1 Tablespoon cider vinegar
2 Tablespoons maple syrup
2 Tablespoons soy sauce
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 cup olive oil
1 cup lightly toasted, chopped walnuts
1 cup dried cranberries
Salad greens to serve 8 (about 2 bags Mesclun mix)
Prepare salad greens: Clean, dry, and put into salad bowl.
Put first 7 ingredients into a small mixing bowl and whisk together>
Just before serving, add olive oil to the 7 ingredient mix and emulsify. (Pour the oil in a thin stream while mixing.
Toss salad greens with cranberries, walnuts, and dressing.
Serve and enjoy!