Hearty Winter Greens with Cranberry-Walnut Dressing

Serves: 8

Prep time: 20 minutes

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

Ingredients

Preparation

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 and slicing into 1/2-inch-wide ribbons. 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.

Source: Sound Consumer December 2000

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

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