Wilted Green Salad with Autumn Cranberry Dressing

Recipe courtesy of Terry Walters, LLC

Wilted Green Salad with Autumn Cranberry Dressing

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    12 cups mixed bitter greens (radicchio, frisee, endive, arugula, watercress, etc.) 1 tablespoon red wine vinegar
    1 cup water 1 tablespoon maple syrup
    2 tablespoons unsweetened dried cranberries 1 tablespoon Dijon mustard
    2 cloves garlic, minced Sea salt and freshly ground black pepper
    1 small shallot, minced 1/4 cup toasted pumpkin seeds (salted or unsalted)
    3 tablespoons extra virgin olive oil


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    • 1

      Cut or tear greens, place in salad bowl and set aside.

    • 2

      In small pot, bring water to boil, remove from heat, add cranberries and set aside for 5 minutes or until fruit is soft. Remove from heat, drain water, mince cranberries and set aside.

    • 3

      In small skillet over medium heat, sauté garlic and shallot in 1 tablespoon olive oil until soft. Add cranberries, vinegar, maple syrup, mustard and remaining 2 tablespoons olive oil. Remove from heat and season to taste with salt and pepper. Immediately drizzle desired amount of dressing over greens and toss to coat and slightly wilt. Top with pumpkin seeds and serve.

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