This salad has become a favorite of many. I like that I can make it to feed a crowd. The fresh cranberry dressing brings a brightness to the grassy greens and asparagus. This is a great Thanksgiving side. Try it this year for your family and friends and let me know how well it goes over. Who knows, you may be making this every year.
Mixed Greens and Asparagus Salad with Fresh Cranberry Dressing
1 16 oz container mixed greens
1 ½ lbs asparagus
1 cup pistachios
8oz goat cheese(or French feta)
½ cup fresh cranberries
6 tbls red wine vinegar
3 tbls honey
1 tbls Dijon
¼ cup olive oil
Blanch asparagus, cut into bite size pieces and set aside. Assemble greens, asparagus, and toss with some of the dressing. Add pistachios and cheese drizzle with more dressing.
Place cranberries, dijon, vinegar, honey and oil in a blender or processor. Blend and use on the salad. This makes a lot of dressing, it will keep for a week. Taste and add more honey if too tart and season accordingly.
*Chef’s notes: I season my greens and the asparagus, also I rough chop the pistachios. When dressing greens I start with smaller amouts of dressing and then increase until I get leaves lightly coated.