Lettuce Salad with Cranberry Dressing
This bold and tasty dressing can be used as instructed below or as a garnish for individually plated salads. Aside from the marinated cutlets that Chavi tried for her family, I’ve used it on salmon too, and it was delicious and well received.
YIELDS 6–8 SERVINGS SALAD + MARINADE FOR 4-6 PORTIONS CHICKEN
- 8 oz (225 g) salad greens (I used romaine lettuce)
- 11⁄2 cups sliced button mushrooms
- 1 large orange, quartered and thinly sliced
- 1⁄4 cup roasted pumpkin seeds
- 1⁄2 12–14-oz (340–400-g) bag fresh or frozen cranberries
- 1⁄2 cup sugar
- ⅔ cup water
- 1 tsp vinegar
- 1⁄4 cup freshly squeezed orange juice
- 1 Tbsp oil
In a heavy-bottomed saucepan, place cranberries, sugar, and water. Bring to a boil, reduce heat, and allow to simmer for approximately 10 minutes, or until berries begin to burst. Remove from heat and allow to cool. Add remaining ingredients and blend thoroughly with an immersion blender. Combine all salad ingredients besides the pumpkin seeds. Stir in half a cup of dressing and toss to coat. Top with pumpkin seeds.
Marinated Cranberry Chicken
Combine ¼ cup dressing with 1½ lbs (680 g) chicken breast pieces. Allow to marinate for 30 minutes. Place on a greased baking sheet, sprinkle with garlic pepper seasoning, and bake in a preheated oven at 400°F (200°C) for 20 minutes, turning chicken once. Remove from oven and brush with remaining sauce. Serve hot or warm.
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