This recipe is adapted from Delightfulemade.com
2 small heads of lettuce of your choice, rinse it and cut it into small pieces
2 mandarin oranges, peeled and segmented
11/2 c. fresh cranberries (you can use dried cranberries if you want)
2 Tbsp. sugar
2 Tbsp. water
1/2 c. pecans, chopped
1/2 c. sharp cheddar cheese, chopped
Handful of crushed Eat Your Vegetables
For the Dressing:
1/4 c. olive oil
1/4 c. balsamic vinegar
2-3 cloves garlic, minced
2 Tbsp. honey
juice of 1/2 orange
zest of 1/2 orange
1. In a small microwave safe bowl, add the fresh cranberries along with the water and sugar. Microwave for about 2 minutes until the cranberries begin to pop. Set aside to cool. You can also do this in a small pot on the stove top.
2. Place pecans in a non-stick pan over medium heat and toast for about 5 minutes. You want to start smelling them getting toasted, but you don’t want them to burn. Stir them occasionally.
3. In a large bowl, add the rinsed and chopped lettuce greens, mandarins, pecans and cheddar. Toss to combine. Add the cooled cranberries.
4. Now make the dressing. In a small bowl whisk together the vinegar, garlic, honey, juice and orange zest. Then slowly drizzle in the olive oil while continuing to whisk and combined. Toss to coat the salad and top with your Eat Your Vegetables. Enjoy!