Wild Harvest Cranberry Salad
Prep Time
15 minutesCooking Time
6 minutesServing Size
Serves 2 as a meal or 4 as a side salad
Ingredients
Cranberry vinaigrette:
6tbsp olive oil
2tbsp red wine vinegar
3 tbsp Ocean Spray® Smooth Cranberry Sauce, beaten until smooth
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
Salad:
4tbsp olive oil
225g (8oz) turkey steaks, cut into thin strips
100g (4oz) lardons or streaky bacon cut into small dice
1 red pepper, deseeded and sliced
225g (8oz) potatoes, boiled and cut into small chunks
75g (3oz) small spinach leaves
2tbsp pumpkin seeds, lightly toasted
Steps
Preheat oven to 180C, fan oven 160C, Gas Mark 4. Place pecans on baking sheet. Bake for 6 minutes or until toasted and golden brown. Cool. You could also
toast the pecans in a dry pan.
Meanwhile, make the dressing: Combine the yogurt, vinegar, juice, honey, mustard and orange zest, if using, in small bowl. Whisk vigorously. Season to taste with salt and pepper.
For the salad:
Combine the lambs lettuce, Craisins® Dried Cranberries and cooled pecans in a large bowl. With a sharp knife, cut the apple into quarters; remove core. Slice each quarter into thin slices; sprinkle apple slices over salad. Top with wild rice. Drizzle with dressing. Gently toss to coat evenly.
TIP: Transform this delicious salad into a hearty entrée by adding poached chicken breast.