Oh No! Not Another Salad Recipe!

Name: Oh No! Not Another Salad Recipe!
Prep time: 15 min
Total time: 15 min
Yield: 2-4 serving(s)
Ingredients: 59.16 ml unsweetened cranberry juice; 59.16 ml balsamic vinegar (I liked a combination of dark and white balsamic); 14.79 ml chopped fresh basil leaf (fresh only!); 0.25 ml fennel pollen (or 1 dash ground fennel); 7.39 ml honey (read *Important Note below); 9.85 ml Dijon mustard; 29.58 ml walnut oil (original used flax seed oil) or 29.58 ml grapeseed oil (original used flax seed oil); 29.58 ml extra virgin olive oil; salt and black pepper, to taste; 141.74 g baby spinach leaves; 141.74 g red leaf lettuce; 59.14 ml dried cranberries; 59.14 ml slivered red onion; 44.37 ml toasted pine nuts or 44.37 ml toasted walnuts; 59.14 ml shredded pecorino romano cheese (not pre-shredded!); 3 fresh basil leaves

Submitted by COOKGIRl

"I'm starting to run out of recipe names...Oh No! Not Another Salad Recipe adapted from oceanspray.com."

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photo by French Tart

Ready In:: 15mins
Ingredients:: 16
Serves:: 2

ingredients

DRESSING
59.16 ml unsweetened cranberry juice
59.16 ml balsamic vinegar (I liked a combination of dark and white balsamic)
14.79 ml chopped fresh basil leaf (fresh only!)
0.25 ml fennel pollen (or 1 dash ground fennel)
7.39 ml honey (read *Important Note below)
9.85 ml Dijon mustard
29.58 ml walnut oil (original used flax seed oil) or 29.58 ml grapeseed oil (original used flax seed oil)
29.58 ml extra virgin olive oil
salt and black pepper, to taste
SALAD
141.74 g baby spinach leaves
141.74 g red leaf lettuce
59.14 ml dried cranberries
59.14 ml slivered red onion
44.37 ml toasted pine nuts or 44.37 ml toasted walnuts
59.14 ml shredded pecorino romano cheese (not pre-shredded!)
Garnish
3 fresh basil leaves

directions

*Important Note: If you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
DRESSING: Combine cranberry juice, vinegar, basil, honey, Dijon mustard and fennel pollen in a small non-reactive bowl.
Whisk vigorously. Whisk in both oils in a slow steady stream.
Season to taste with salt and pepper.
SALAD: Combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
Drizzle salad with dressing; gently toss to coat well.
Sprinkle with cheese.
Garnish with fresh basil leaves.
Serves 2 as a meal or 4 as a side salad.
TIP from the O-S website: "Add grilled shrimp for a sensational light supper.".

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Reviews

Fabulous cg! I loved the combo of flavours and it felt healthy to eat too, all of those pinenuts and cranberries! The dressing was the star of the show for me, and I had to use dried basil as mine has withered in the frost - SORRY,but it is home dried and still bright green!! In place of spinach leaves I used Roquette/Rocket/Arugula leaves and that really worked well I thought. Made for the Photo Swap in the Photo's forum and very much enjoyed thanks. FT:-) Edited to add, I also used a few other salad leaves to bulk it out and in place of fresh basil leaves, scattered a few roquette leaves on top!

French Tart