Salad: 3/4 cup craisins (dried cranberries) 3/4 cup walnut pieces 3/4 cup crumbled low fat blue cheese 1 small red onion, cut into thin rings 3/4 cup fresh cilantro, minced 1 small tub organic mixed baby lettuces 5 leaves organic romaine lettuces
Dressing: 3 Tbsp balsamic vinegar 5 Tbsp olive oil 1 tsp blueberry syrup ground black pepper to taste
Toss salad and cilantro and put in serving bowl. Scatter onion rings across the top, then the cheese, walnuts, and cranberries. Drizzle the dressing over the top or allow people to dressing their servings themselves at the table.View Thread
There used to be a restaurant in Vancouver called "The Whip". This is my version of their Lotus Salad. I renamed it because the colors are so vibrant and Christmasey.
1 small box mixed baby lettuces 5 leaves romaine lettuce, torn into pieces 1 big handful dried cranberries 1 big handful walnut pieces 1 tub crumbled reduced fat blue cheese 1/2 big red onion, cut into rings 1 handful cilantro, minced, leaving a few leaves intact
Dressing: 3 Tablesspoons balsamic vinegar 1 teaspoon blueberry syrup 6 Tablespoons olive oil salt and pepper to taste
Wash lettuces and whole cilantro, drain and spin dry in salad spinner. Tear up romaine and mince cilantro. Toss cilantro and lettuces in a mixing bowl with half of the dressing, and place in serving bowl. Add the rest of the ingredients on top: cheese first, then the onion rings, then walnuts, then cranberries. Drizzle the remaining dressing over the top and serve immediately.View Thread