This salad is topped with a sweet and tangy cranberry vinaigrette that is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
1small can mandarin orangesdrained (reserve the juice for the dressing)
½cupdried cranberries
For the Dressing:
¼cupdried cranberriessuch as Craisins
¼cuphot water
¼cuporange juicereserved from can of mandarin oranges
½teaspoongranulated sugar
¼teaspoonsalt
Dashfreshly ground pepper
1tablespoonapple cider vinegar
1teaspoon"safe" Dijon mustard
¼cupextra virgin olive oil
Instructions
For the salad
Toss the salad greens, mandarin oranges, and dried cranberries in a large bowl.
For the dressing
In a small bowl, soak the dried cranberries in the hot water for about 30 minutes.
Drain the cranberries. Using a food processor or blender, puree the cranberries with the reserved mandarin orange juice (the mixture will not be completely smooth). Mix in the sugar, salt, pepper, vinegar, and mustard. Finally, add the olive oil to the mixture and blend until it is fully incorporated and has thickened slightly. Chill until ready to serve.
Pour over the salad and toss to coat or serve on the side. Dressing recipe yields ¾ cup.
Notes
Nutrition facts for about 1 cup of salad: Calories: 140, total fat: 7 grams, saturated fat: 1 gram, Cholesterol: 0 mg, Sodium: 30 mg, total carbohydrates: 20 grams, dietary fiber 3.5 grams, sugars: 15 grams, Protein: 1 gram.