Wilted Mustard Greens Salad with Cranberry Dressing Recipe - Vegetarian Times

Wilted Mustard Greens Salad with Cranberry Dressing

Publish date:
Wilted Mustard Greens Salad with Cranberry Dressing

Tossing mustard greens in a hot dressing softens them just a bit without compromising their texture and body.

  • 4Servings


  • 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. Stir in oil, frozen cranberries, vinegar, garlic, salt, and pepper. Let stand 5 minutes.

2. Toss together mustard greens, apple, and onion in large salad bowl.

3. Bring cranberry mixture to a boil over medium heat. Boil 30 to 40 seconds, or until clear and thick enough to thinly coat spoon, whisking constantly. Pour hot dressing over salad. Toss 1 minute, or until greens wilt slightly. Mix in endive. Season with salt and pepper, if desired.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 22 g
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 156 mg
  • Sugar Content: 14 g