Salads come in many varieties and, in most cases, a great salad can be made without the top 8 allergens. The more challenging component is the salad dressing since many contain dairy, wheat, soy and other allergens.
This recipe for a green salad with cranberry vinaigrette includes just one example of an “allergy free” salad dressing. The vinaigrette has a sweetness and tanginess that pairs beautifully with the greens which are topped with fruit and dried cranberries.
While this pretty salad makes a great addition to a holiday meal, it’s easy enough to enjoy every day.
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.
- Mixed salad greens
- 1 pound mixed salad greens
- 1 pear thinly sliced
- 1 small can mandarin oranges
- 1/2 cup dried cranberries
- 1/4 cup dried cranberries such as Craisins
- 1/4 cup hot water
- 1/4 cup orange juice
- 1 tablespoon red wine vinegar
- 1 teaspoon "safe" Dijon mustard
- 1/4 cup canola oil
1) For the salad: Toss the ingredients in a large bowl.
2) For the Dressing: Rehydrate the cranberries by placing them in the hot water in a small bowl. Set aside for about 30 minutes. Drain. In a food processor or blender, puree the cranberries with the orange juice (the mixture will not be completely smooth). Add the balsamic vinegar and mustard. Mix to combine. While mixing, gradually add the canola oil to the mixture until it is fully incorporated and has thickened slightly. Chill until ready to serve. Toss into the salad or serve on the side. Makes about 1/2 cup.