Thanksgiving Salad

 

To cook fresh cranberries, boil washed cranberries with water and sugar for 4 minutes. Cool for at least 2 hours in the fridge before assembling salad.

To make dressing, whisk together all ingredients until emulsified.

In a large bowl, toss cooked cranberries, mandarin oranges, green onions, celery, pecans, and goat cheese. Drizzle dressing on salad immediately before serving. Makes a great side with a Thanksgiving dinner.

Yields: 4 side salads

Salad

  • 12 oz fresh cranberries

  • ¼ cup sugar

  • ½ cup water

  • 8 oz Fresh ‘n Crisp spring mix

  • 15 oz mandarin oranges

  • Green onions, sliced

  • 2 stalks of celery, sliced into ¼ in half-moons

  • ½ cup chopped pecans

  • ¼ cup goat cheese

Citrus & Honey Balsamic Dressing

  • ¼ cup extra virgin olive oil

  • ¼ cup balsamic vinegar

  • ¼ cup orange juice (1/2 orange squeezed)

  • Zest of ½ of orange

  • 1 tablespoon honey

  • 1 teaspoon minced garlic

  • Salt to taste

  • Pepper to taste

Madison Umina