Kerri Flood
Kerri Flood
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Bitter Greens & Cranberry Salad

10/15/2013

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A super simple, super healthy, super tasty lunch or dinner salad.

Use this recipe as base and add what ever leftovers you have on hand - I love this tangy sweet vinaigrette on just about everything.

I have not provided quantities for the salad, just make enough for everyone plus at least one lunch portion. 

Ingredients
  • salad base of bitter greens  - arugula, endive, dandelion greens and/or spinach
  • pulled, chopped, shredded leftover turkey (optional)
  • sliced red onion 
  • diced apple or pear 
  • toasted seeds or nuts - pumpkin seeds, walnuts, almonds, etc. 
  • cranberry vinaigrette, recipe below
  • crumbled goat cheese
  • stuffing croutons - optional - recipe below
- toss the first 6 ingredients together
- sprinkle the goat cheese and croutons on top
- enjoy

Cranberry Vinaigrette
  • ½- 2/3 cup cranberry sauce
  • 2 tablespoons vinegar – cider, sherry, balsamic, etc
  • 2 tbsp oil – olive, hemp, flax, nut, etc.
  • 1-3 tsp sweetener as required – maple syrup, honey, etc.
  • 2 tsp Dijon mustard
  • 1 tsp minced peeled ginger
  • salt & pepper to taste
  • orange juice to thin, as required
- mix/stir/shake everything together
- taste and adjust seasonings as required
                        

Stuffing Croutons
  • leftover stuffing
- Shape your leftover stuffing into balls or squares or even patties.
- In a well oiled pan, fry over medium heat. Flip as required until they are crispy on all sides. or

- spray or brush the formed crouton with oil and bake on a lined baking tray at 425F until they are crispy.
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    Kerri Flood

    I am a holistic healthcare practitioner - I am a registered Homeopath (Ont. Registration #15294) and I have specialized  in holistic nutrition.

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