Baby Greens with Mediterranean Vinaigrette

  1. For the vinaigrette:
  2. Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes.
  3. Stir in carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
  4. Put raisins in a blender and add the hot juice.
  5. Let stand for 5 minutes to plump the raisins.
  6. Then put in vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined.
  7. Pour in 1/4 cup oil and blend until smooth, about 1 minute.
  8. For the croutons:
  9. Preheat oven to 375F.
  10. Toss bread and 1 tablespoon oil in a medium bowl until well combined.
  11. Spread in a single layer on a large baking sheet.
  12. Bake, stirring once, until golden and crisp, about 14 minutes.
  13. For the salad:
  14. Season a salad bowl by rubbing with garlic.
  15. Chop the garlic and add to the bowl along with greens.
  16. Pour 1/4 cup of the vinaigrette over the greens.
  17. (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.)
  18. Sprinkle the salad with cranberries, cheese and the croutons, toss and serve.

mustard seeds, coriander ground, cumin ground, carrot juice, golden raisins, red wine vinegar, cilantro sprigs, yogurt, honey, red pepper, salt, black pepper, olive oil, whole wheat bread, olive oil, garlic, salt, baby spinach baby beet greens, cranberries, cheddar cheese

Taken from recipeland.com/recipe/v/baby-greens-mediterranean-vinai-51142 (may not work)

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