Description
Serves 4 to 6
**Store dressing in fridge for 4 to 5 days
Ingredients
Scale
For the salad:
- 1 C fresh cranberries
- 1 bag of spring mix
- 1/2 C Gorgonzola cheese, crumbled
- 1 Bartlett pear, sliced
- 1/2 Red onion, sliced
- 1/2 C Walnuts
- 1/3 C Dried Cranberries
For the Creamy Dressing:
- The cooked cranberry mix
- 1/3 C water
- 1/4 C Greek yogurt (we used 2%)
- 1/4 C Blood Orange Olive Oil
- 1/2 C Cranberry Pear Balsamic Vinegar
- 1 tsp Honey
- Juice of ½ Lime
- Pinch of Salt
Instructions
For the Cranberry dressing:
- Add cranberries and 2 T of water to a saucepan and simmer until soft. Make sure to cover and simmer on low heat. When done, mash the cranberries to create a jam like substance.
- Add all dressing ingredients into a blender and mix until creamy.
For the salad:
- Add all ingredients to a bowl.
- Top individual servings with dressing as desired.