Valerie’s Cranberry Walnut Salad


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!


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