Hearty Winter Greens with Cranberry-Walnut Dressing | PCC Natural Markets

Hearty Winter Greens with Cranberry-Walnut Dressing

Serves: 8

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

This brightly colored and fresh salad can be made ahead of time, to save last-minute preparations for your festive meal.



Blend oils, vinegar, capers, honey, cranberries and tofu until fairly smooth, with bits of cranberries still visible.

Thoroughly clean and trim chard greens. Cross-cut chard stems in 1/2-inch-wide pieces, just up to the leaves. Roll leaves together for easier handling. Clean, trim and slice bok choy similarly. Toss with arugula, spinach, radicchio, onions and cranberries. Chill until ready to toss with dressing.

Just before serving, add nuts and grated beet roots. Toss with just enough dressing to coat the greens lightly. Taste, and add more dressing, if needed.

More about: bok choy, cranberries, cruciferous vegetables, greens, tofu, walnuts


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