Greens with walnuts and dried cranberries
(from greenfood’s recipe box)
Prep time: 10 minutes
Cook time: 0 minutes
Serves 8 people
Ingredients
- Mixed Greens with Walnuts and Dried Cranberries
- Serves 8
- Ingredients:
- For the salad:
- 12 cups fresh salad greens – $3.99
- 1/2 cup toasted walnuts (or whatever is in the larder) – stock
- 1/2 cup shredded or cubed cheese (I use smoked Gouda or Asiago) – $2.29
- 1/4 to 1/2 cup dried currants or cranberries – $1.49
- optional additions: sunflower seeds, pumpkin seeds, leftover pasta (it’s great in salad!), cooked corn or beans, hard-boiled eggs, leftover veggies…
- For the dressing:
- 1/4 cup good-quality Balsamic vinegar – stock
- 3/4 cup extra-virgin olive oil – stock
- 1 Tablespoon Dijon-style mustard, or to taste – stock
- 1 Tablespoon honey – stock
- 1/4 Teaspoon salt – stock
- freshly ground black pepper – stock
- 1 clove of garlic, mashed – stock
- Grand Total Assuming Well-Stocked Pantry: $7.77
- Total Per Serving: $0.97
Directions
-
Combine the salad in ingredients in a large bowl. Drizzle lightly with the honey, if desired.
-
Prepare the vinaigrette. Pour the vinegar into a small bowl. Add the salt, pepper, mustard, and garlic. Combine well, using a wire whisk or fork. Very slowly, whisk in the oil, drop by drop. The vinaigrette will emulsify, creating a creamy product. If you’re really in a hurry and starving, simply combine all of the ingredients together in a sealed container i.e. a Chinese take-out container or a glass jar. Shake it all together until well blended. Toss into the salad, just enough to coat the greens evenly.