Guest Post by Patricia Chuey MSc, RD who runs patriciachuey.com, and is an author of the 80-20 Cookbook. The following recipe is from the 80-20 Cookbook.
Blood Orange, Pecan and Cranberry Salad (Makes 8 servings)
Try to find sun-dried cranberries without added sugar for a tart twist to this colourful salad. Delicious as a starter for any dinner!
Salad Ingredients:
- 4 Tbsp orange juice from cooking cranberries(above) (60 ml)
- 2 Tbsp balsamic vinegar (30 ml)
- 4 Tbsp extra virgin olive oil (60 ml)
- 2 Tbsp Dijon mustard (30ml)
- 2 Tbsp honey (30 ml)
Dressing Ingredients:
- 1 large head Romaine lettuce or 10 cups organic baby greens (2500 ml)
- 1/2 cup dried cranberries (125 ml)
- 6 Tbsp orange juice (90 ml)
- 1/2 cup toasted pecans (125ml)
- 4 blood oranges or regular oranges
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