Mixed Greens and Cranberry Salad
-
- Prep time
- 15 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 cup
Ingredients
-
sea salt
- 1/4 tsp
- 1/4 tsp
-
-
olive oil
- 1/4 cup
- 1/4 cup
-
-
Dijon Mustard
- 1/2 tsp
- 1/2 tsp
-
-
honey
- 1 tsp
- 1 tsp
-
-
fresh ginger (finely grated)
- 1 tsp
- 1 tsp
-
-
lemon juice
- 2 tbsp
- 2 tbsp
-
-
celery (thinly sliced)
- 2
- 2
-
-
orange
- 2
- 2
-
-
stevia
- 1 tbsp
- 1 tbsp
-
-
fresh cranberries (plus more for garnish)
- 1 cup
- 1 cup
-
-
mixed greens
- 5 cup
- 5 cup
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
red onion (very thinly sliced)
- 1/4 cup
- 1/4 cup
-
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Directions
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Add the 1 cup of cranberries to a food processor and pulse a few times to coarsely chop, or chop by hand. In a bowl, toss the cranberries with the sugar-stevia sweetener.
-
Peel and section the oranges. Add the oranges and celery to the cranberries and gently toss; set aside.
-
For the dressing: In a small bowl, whisk together the lemon juice, ginger, honey, and mustard. Slowly add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
-
Toss the mixed greens with 3/4 of the dressing. Add the greens to a shallow platter. Top the greens with the cranberry-orange mixture, red onions, and, if desired, whole cranberries as a garnish. Drizzle with the remaining dressing.