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1
cup cranberry juice cocktail
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1/2
cup dry red wine
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1/4
cup dried cranberries
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2
tablespoons finely chopped shallots
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2
tablespoons extra-virgin olive oil
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2
tablespoons orange juice
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1
tablespoon red wine vinegar
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1
tablespoon honey
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1
teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
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Salt and pepper
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1
small fennel bulb, thinly sliced (4 ounces)
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6
cups torn mixed greens
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4
medium navel oranges, peeled and sliced
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1
medium red onion, thinly sliced and separated into rings (2 cups)
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1/2
cup pitted kalamata olives
1. Combine cranberry juice, wine, and cranberries in a medium saucepan; bring to boiling. Simmer, uncovered, for 15 minutes or until mixture is reduced to about 1/3 cup; cool slightly.
2. Meanwhile, cook shallots in 1 tablespoon hot olive oil in a small saucepan until tender but not brown. Place cranberry mixture, shallots, remaining olive oil, orange juice, vinegar, honey, and dill in a food processor bowl or blender container. Add salt and pepper to taste. Cover; process or blend until smooth.
3. Place sliced fennel in a medium bowl. Pour enough boiling water over fennel to cover. Let stand for 5 minutes; drain. Place the greens in a large salad bowl. Arrange fennel, orange slices, onion, and olives on top of the greens. Drizzle cranberry vinaigrette over salad. Toss lightly before serving. Makes 10 to 12 servings.
- Make Ahead Tip Refrigerate Cranberry Vinaigrette, covered, up to 3 days. Stir before using.
- Servings Per Recipe 10,
- Calories 111,
- Protein (gm) 1,
- Carbohydrate (gm) 18,
- Fat, total (gm) 4,
- Dietary Fiber, total (gm) 5,
- Vitamin C (mg) 41,
- Sodium (mg) 107,
- Calcium (DV %) 40,
- Vegetables () 1,
- Fruit () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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