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.
For the Salad:
Mixed salad greens
1poundmixed salad greens
1small can mandarin oranges
For the Dressing:
1/4cupdried cranberriessuch as Craisins
1tablespoonred wine vinegar
1teaspoon"safe" Dijon mustard
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.
Salad with Cranberry Vinaigrette https://www.eatingwithfoodallergies.com/saladwithcranberryvinaigrette.html
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