1/4 cup fresh cranberries
1/2 cup balsamic vinegar
1 Tbsp. chopped red onion
1 Tbsp. rice syrup
1/2 cup olive oil
4 cups (about 1/4 lb.) salad mix
1 apple, cored, thinly sliced
1/4 red onion, very thinly sliced
8-12 pecan halves
Wash and pick over cranberries. Puree in food processor or blender until smooth. Add vinegar and honey and process briefly. With processor running, gradually add oil and process until emulsified. Place pecans in a heavy or cast iron skillet over low heat. Cook, stirring frequently, until lightly toasted, about 10 minutes. Combine greens, apples, onion and pecans and toss with just enough dressing to coat.
This makes enough dressing for several salads; refrigerate the leftovers and use within the week.
Many commercial salad dressing are 3 or 4 parts oil to 1 part vinegar. Homemade salad dressing lets you control the oil and suit your own tastes.
Try a different salad:
Baby spinach with toasted walnuts, thinly sliced red onion and raspberry vinaigrette.
Leaf lettuce with grated carrot, sunflower seeds & raisins.
Salad mix with orange segments, pecans & raspberries.
Crunchy iceberg lettuce with black olives, avocado & salsa dressing.