RECIPE OF THE WEEK

Cranberry Dressed Salad

SPONSORED BY NEW JERSEY COUNCIL OF FARMER & COMMUNITIES

A holiday hued salad perfect for the cooler months

Ingredients:

1 bunch kale, cut in 1 inch squares

2/3 cup fresh or frozen cranberries

1/4 cup granulated sugar

1/2 cup red wine vinegar

1 tsp Dijon mustard

1/4 cup orange juice or apple cide

1/4 tsp kosher salt

14 tsp ground black pepper

3/4 cup olive oil

Directions:

Combine the cranberries, sugar, and vinegar in a small

saucepan and cook over medium heat until the

cranberries pop, 4-5 minutes. Remove from heat

and cool.

Transfer into a blender, add the Dijon, juice, salt and

pepper. Blend for 20 seconds. Gradually drizzle in the oil

The dressing should become smooth and emulsified.

Taste and adjust seasoning, Toss with kale in large

bowl.