Red and Green Salad
This is a festive salad for the holidays or anytime during cranberry season. Prep the greens in advance along with the vinaigrette and it is a cinch to mix this up when company arrives. Queso Fresca is a soft mild cheese found in every Southern California supermarket and in Latin markets. It's a fresh cheese sold in a block and crumbles easily. You could also use crumbled feta cheese. You could easily add toasted nuts to this salad, but the Candied Pecans can be made days or weeks in advance and really make this dish sing. See separate recipe and plan an extra hour for making them.
Servings: 8
Calories: 255kcal
Ingredients
- 4 cups radicchio
- 4 cups romaine lettuce
- 1/2 cup dried cranberries
- 1/2 cup queso fresca crumbled
- 1/4 cup Candied Pecans see separate recipe
Vinaigrette
- 1/4 cup olive oil
- 2 Tbs red wine vinegar
- 1 tsp dijon mustard
- 2 tsp honey optional
- salt & pepper to taste
Instructions
- Shred both the radicchio and romaine to bite size 1/2" to 1" pieces, rinse and spin to dry the leaves.
- Make vinaigrette. Combine olive oil, vinegar, dijon, honey, salt and pepper into a shaker or bowl. Mix to combine.
- In large bowl, combine, radicchio, romaine, 1/4 cup dried cranberries and 1/4 cup queso fresca. Mix with enough vinaigrette just to wet the leaves. Divide salad onto eight plates. Top with remaining cranberries, queso fresca and finally the candied pecans. Serve immediately.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 255kcal