Dijon Lime Cranberry Salad Food

HONEY-DIJON BROCCOLI SALAD WITH CRANBERRIES

Steps:

• Begin by toasting the sunflower seeds in a skillet over medium heat. Heat 1 tsp oil, then add the sunflower seeds. Stir frequently and watch carefully as they burn easily. Remove from heat when they are lightly browned, then sprinkle with 1/4 teaspoon fine sea salt.
• Next, combine honey-mustard dressing ingredients in a small jar. Shake to emulsify.
• Chop broccoli into small bite-sized florets, saving the stems to add to a slaw or for another salad.
• In a large bowl, combine broccoli with cranberries, toasted sunflower seeds, finely chopped green onion, grated cheddar cheese. Toss with honey-mustard dressing and refrigerate until serving time.
• Finally, sprinkle with hemp hearts just before serving.

CRANBERRY FETA SALAD

Steps:

• Toss greens with cranberries, cheese and walnuts in salad bowl.
• Beat vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
• Pour over salad; toss to coat.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

DIJON-LIME CRANBERRY SALAD

Steps:

• Wash and dry spinach.
• Divide evenly among four salad plates.
• Top each with approximately 2 tablespoons craisins and onion slices.
• Combine dressing ingredients in a small glass mixing bowl using a wire whisk.
• Heat in the microwave on High for 1 minute or until warm.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

CRANBERRY-DIJON VINAIGRETTE

Steps:

• Combine all of the ingredients in a blender and purée until completely smooth. Refrigerate until ready to use. The dressing will keep nicely in the refrigerator for 2 to 3 days. Shake well before using.

CRANBERRY-PECAN WHEAT BERRY SALAD

Steps:

• Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.