Green salad with cranberry vinaigrette

Delight your taste buds with a vibrant green salad drizzled in a tangy cranberry vinaigrette. Fresh, flavorful, and perfect for any meal.

Ingredients:

• 2/3 cup cranberries, thawed if frozen
• 2 tablespoons honey, plus more as needed
• 1/2 cup walnuts
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground pepper
• 1 head butter lettuce, large leaves torn
• 1 bunch watercress, trimmed and torn
• 2 tablespoons roughly chopped fresh parsley
• 2 tablespoons roughly chopped fresh tarragon

Instructions:

1. Place the cranberries in a small saucepan; pour in the honey and 1/3 cup of water. Simmer over medium heat, stirring occasionally, until the cranberries burst and the liquid reduces, for about 8 minutes. Take off the heat and let it cool down completely.
2. Brown the walnuts in a small dry pan over medium heat, for approximately 5 minutes. Transfer them to a cutting board and allow them to cool slightly, then roughly chop them. Mix the olive oil and vinegar into the cranberries once they have cooled. (If the dressing is too sour, add more honey, 1 teaspoon at a time.) Season with salt and pepper.
3. Mix the lettuce and watercress in a serving bowl; season with salt and pepper. Drizzle the vinaigrette over the greens and sprinkle with the walnuts and herbs on top. Mix well before serving.

Summary:

• Calories: 968 kcal
• Fat: 81 g
• Protein: 16 g
• Carbs: 61 g
• Potassium: 1283 mg
• Magnesium: 167 mg