• 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.

  • 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.

  • 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.


Refrigerate Cranberry Vinaigrette, covered, up to 3 days. Stir before using.

Nutrition Facts

111 calories; 4 g total fat; 0 g saturated fat; 107 mg sodium. 18 g carbohydrates; 5 g fiber; 1 g protein; 41 mg vitamin c; 40 mg calcium;