Sugared Cranberry Salad #Christmas # Salad

Sugared cranberry salad is a festive addition to any holiday table. It combines sugared, fresh cranberries (that can be made a day ahead) with baby kale, shaved Parmesan cheese and a candied ginger vinaigrette dressing.

For The Cranberries
  • 2 c. fresh cranberries, room temperature
  • 1 1/2 cups granulated sugar (for rolling)
  • 1/3 c. granulated sugar
  • 1/3 c. water

For The Salad

  • 16 c. baby kale, washed
  • 1/2 t. salt
  • 2 T. crystallized ginger, chopped
  • 1/4 c. white wine vinegar
  • 1/8 t. ground cloves
  • 1/3 c. extra virgin olive oil
  • 1/4 t. black pepper
  • 8 oz. good Parmesan cheese, shaved

For The Cranberries
  1. Place sugar and water in shallow pan and heat until simmering (not boiling) and the sugar is dissolved.
  2. Place cranberries in the pan to submerge. Make sure cranberries are well coated. Using a slotted spoon transfer the coated to cranberries to a wire rack to dry for an hour.
  3. Place granulated sugar in a shallow pan or bowl and working in small batches, roll cranberries through sugar to coat. Transfer coated cranberries to a clean surface for furthering drying, about 1 hour.

For The Salad

  1. Combine the ginger, vinegar, oil, salt, pepper and cloves in a small container with an air-tight lid. Divide the baby kale, cranberries and Parmesan cheese evenly among eight salad plates. Shake the dressing vigorously and pour over the salad. Serve.

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