Oh No! Not Another Salad Recipe!

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 4 tablespoons unsweetened cranberry juice
• 4 tablespoons balsamic vinegar (i liked a combination of dark and balsamic)
• 1 tablespoon chopped fresh basil leaf (fresh only!)
• 1 dash fennel pollen (or 1 dash ground fennel)
• 1/2 tablespoon honey (read *important note below)
• 2 teaspoons dijon mustard
• 2 tablespoons walnut oil (original used flax seed oil) or 2 tablespoons grapeseed oil (original used flax seed oil)
• 2 tablespoons extra virgin olive oil
• salt and black pepper, to taste
• 5 ounces baby spinach leaves
• 5 ounces red leaf lettuce
• 1/4 cup dried cranberries
• 1/4 cup slivered red onion
• 3 tablespoons toasted pine nuts or 3 tablespoons toasted walnuts
• 1/4 cup shredded pecorino romano cheese (not pre-shredded!)
• 3 fresh basil leaves

Recipe

• 1 *important note: if you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
• 2 dressing: combine cranberry juice, vinegar, basil, honey, dijon mustard and fennel pollen in a small non-reactive bowl.
• 3 whisk vigorously. whisk in both oils in a slow steady stream.
• 4 season to taste with salt and pepper.
• 5 salad: combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
• 6 drizzle salad with dressing; gently toss to coat well.
• 7 sprinkle with cheese.
• 8 garnish with fresh basil leaves.
• 9 serves 2 as a meal or 4 as a side salad.
• 10 tip from the o-s website: "add grilled shrimp for a sensational light supper.".