Autumn Mixed Greens Salad

By Vegiegail

Ingredients

• 1/4 cup brown rice syrup
• Zest and juice of 1 orange
• 2 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Pinch cayenne pepper
• 3 Tbsp fruit-sweetened dried cranberries, reconstituted in 6 Tbsp boiling water, PLUS 3 additional Tbsp dried cranberries
• 6 cups mixed salad greens
• 1/2 cup pecan halves, toasted (optional, I used raw)
• 2 crisp apples, peeled (I didn't peel as they were from my tree), cored, and cut into1/2-inch dice

Preparation

Step 1

Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted cranberries in a blender until smooth. Set aside.

Add the salad greens to a large bowl with pecans, apples, and remaining dried cranberries. Just before serving, add the dressing to the bowl and toss well.

Note: Store diced apples separately in water with a little lemon juice, if you need to prepare this salad well ahead of serving time.