Winter Greens Salad with Cranberries and Pistachios | TasteFood

By gilligan1963

Ingredients

• 8 cups mixed winter greens, such as frisée, arugula, mustard, beet greens, chicory, mizuna
• 2-3 baby carrots, green tops reserved, peeled and thinly sliced on the diagonal
• 1 handful fresh flat leaf parsley and/or cilantro sprigs
• 2 tablespoons dried cranberries
• 2 tablespoons shelled pistachios
• Apple Cider Vinaigrette
• 3 tablespoons apple cider vinegar
• 1 small shallot, minced
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil

Details

Servings 4
Adapted from tastefoodblog.com

Preparation

Step 1

8 cups mixed winter greens, such as frisée, arugula, mustard, beet greens, chicory, mizuna

2-3 baby carrots, green tops reserved, peeled and thinly sliced on the diagonal

Wash and dry the salad leaves. Place in a large bowl. Coarsely chop carrot greens if using. Scatter carrot greens,  carrots, parsley, cranberries and pistachios over the leaves. Pour dressing over salad and toss to combine. Serve immediately.

Prepare vinaigrette. Combine vinegar, shallot, mustard, salt and pepper in a small bowl. Whisk in oil in a steady stream to emulsify.