Wilted Mustard Greens Salad with Cranberry Dressing

• 1/4 cup frozen cranberry juice cocktail concentrate, thawed
• 1/4 tsp. cornstarch
• 1/4 cup olive oil
• 12 frozen cranberries, quartered
• 4 tsp. balsamic vinegar
• 1 large clove garlic, minced (1 tsp.)
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 8 cups torn mustard greens (4 oz.)
• 1 small Fuji apple, cored, cut into 1/4-inch-thick slices
• 1/2 red onion, thinly sliced (1 cup)
• 1 Belgian endive, quartered, cored, and cut crosswise into 1-inch pieces (6 oz.)

1. Whisk together cranberry juice concentrate and cornstarch in small saucepan to dissolve cornstarch.
2. Stir in oil, frozen cranberries, vinegar, garlic, salt, and pepper.
3. Let stand 5 minutes.
4. Toss together mustard greens, apple, and onion in large salad bowl.
5. Bring cranberry mixture to a boil over medium heat.
6. Boil 30 to 40 seconds, or until clear and thick enough to thinly coat spoon, whisking constantly.
7. Pour hot dressing over salad.
8. Toss 1 minute, or until greens wilt slightly.
9. Mix in endive.
10. Season with salt and pepper, if desired.

cranberry juice, cornstarch, olive oil, frozen cranberries, balsamic vinegar, clove garlic, salt, freshly ground black pepper, torn mustard greens, apple, red onion, endive

Taken from www.vegetariantimes.com/recipe/wilted-mustard-greens-salad-with-cranberry-dressing/ (may not work)