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Diets

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.

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

Servings
4

Ingredients

  • 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.)

Preparation

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
  • Cholesterol Content 0 mg
  • 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