Baby Greens with Fennel

1. 1

   In small bowl, place cranberries with enough very hot water just to cover, let stand 5 minutes to soften cranberries.

2. 2

   Drain.

3. 3

   Prepare cranberry vinaigrette: In blender, combine olive oil, balsamic vinegar, white wine vinegar, mustard, salt, pepper, and 1/4 cup cranberries, and blend until smooth.

4. 4

   To serve, in large salad bowl, toss baby greens, fennel, and remaining cranberries with 1/2 cup vinaigrette until well coated.

5. 5

   (Cover and refrigerate remaining vinaigrette up to 3 days.

6. 6

   )Each serving of salad with dressing: About 85 calories, 2 g protein, 11 g carbohydrate, 4 g total fat (1 g saturated), 1 g fiber, 0 mg cholesterol, 115 mg sodium.Each tablespoon dressing: About 60 calories, 0 g protein, 2 g carbohydrate, 6 g total fat (1 g saturated), 0 g fiber, 0 mg cholesterol, 115 mg sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.