Recipe: Winter Salad with Cranberry Vinaigrette - #1


1/4 cup fresh cranberries
1/2 cup balsamic vinegar
1 Tbsp. honey
1/2 cup olive oil
10 cups salad mix
2 apples, cored, thinly sliced
1 red onion, very thinly sliced
1/2 cup 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.