This unusual salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby chard and beet greens have bright-colored ribs and veins, which give this salad a beautiful look.
4 servings, about 1 cup each
Active Time: 35 minutes |
Total Time: 50 minutes
1/2 teaspoon black mustard seeds
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup carrot juice
2 tablespoons golden raisins
2 tablespoons red-wine vinegar
4 sprigs fresh cilantro
1 tablespoon nonfat plain yogurt
1 teaspoon honey
1 1/2 teaspoons crushed red pepper
1/4 teaspoon salt
Freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
1 1/2 cups cubed whole-wheat or multigrain bread
1 tablespoon extra-virgin olive oil
1/2 small clove garlic
Pinch of salt
4 cups baby beet greens, baby chard or baby spinach
1/4 cup dried cranberries
1/4 cup shredded smoked cheese, such as Cheddar
To prepare vinaigrette: Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined. Pour in 1/4 cup oil and blend until smooth, about 1 minute.
To prepare croutons: Preheat oven to 375°F.
Toss bread and 1 tablespoon oil in a medium bowl until well combined. Spread in a single layer on a large baking sheet. Bake, stirring once, until golden and crisp, 12 to 15 minutes.
To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with greens. Pour 1/4 cup of the vinaigrette over the greens. (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.) Sprinkle the salad with cranberries, cheese and the croutons; toss and serve.
Per serving :
11 g Fat;
2 g Sat;
7 g Mono;
5 mg Cholesterol;
19 g Carbohydrates;
4 g Protein;
2 g Fiber;
242 mg Sodium;
173 mg Potassium